摘要
以木糖醇为主要甜味剂 ,代替蔗糖生产低糖保健型葡萄罐头的生产工艺 ,研究了硬化处理、排气方式和护色处理对葡萄罐头品质的影响 ,对一些工序进行了改进 ,从而成功地研制出了集风味、保健、低糖型于一体的葡萄罐头。
Using xylitol as the main sweetener instead of sucrose production technique of low sugar and healthy grape can was introduced.Effects of hardening,exhaust mode and color protection treatment on the qualities of grape can were studied.Some procedures were improved and the grape can with characteristics of flavor,wholesomeness and low sugar was successfully developed.
出处
《食品与机械》
CSCD
2003年第5期44-45,共2页
Food and Machinery
