摘要
探讨了果味胡萝卜脯的加工工艺,确定了最佳的工艺流程,并对产品的口感、外观等问题进行了研究。试验是以优质新鲜胡萝卜为原料,白砂糖、果汁和水果香精、蛋白糖等为辅料而制成的一种色、香、味俱全,口感良好、外形美观、营养丰富的新型果脯。
This paper discussed the processing technology of new style carrot preserved fruit and determined the optimal technological conditions. At the same time, it evaluated the taste and appearance of the product. This paper selected good quality and fresh carrot as raw materials, and sugar, fruit juice, fruit essence, protein polysaccharide as supplemental materials. It invented a kind of new style carrot preserved fruit. This product it not only good color, fragrant and flavor, but also good taste, nice appearance and rich nutrition.
出处
《食品科技》
CAS
北大核心
2004年第2期32-34,共3页
Food Science and Technology
关键词
胡萝卜
加工工艺
果味胡萝卜脯
carrot
processing technology
carrot preserved fruit
