摘要
利用未成熟或台风吹落的番木瓜果实为原料,研究出了香脆番木瓜果脯的生产技术。采用该技术研制出的果脯保持了鲜果特有的香甜爽脆的性质。解决了传统煮制法生产果脯存在的甜腻、软绵的问题。
Making use of immaturity or blew fallen papaya as raw material, and study out the produce technology of fragrant and crisp papaya preserves. The preserves which adopting the technique to develop can keep own property of sweet and crisp of the fresh fruit. The problem of the traditional method for making the preserves to exist soft was resotved.
出处
《食品科技》
CAS
北大核心
2003年第9期31-32,共2页
Food Science and Technology
关键词
番木瓜
果脯
生产工艺
papaya
preserved fruit
produce technology
