摘要
以新鲜枇杷为原料,采用减压渗胶、真空渗糖等生产工艺研制的低糖枇杷果脯,形态饱满、亮泽、酸甜适度。该产品营养丰富、风味独特,并具有一定的保健功能,是一种老少皆宜的方便食品。
In this paper, the processing technology of low-sugar preserved loquat was studied by using the fresh loquat fruit as the main materials. The technique of permeate glue by reducing pressure and vacuum penetrating was used to produce low-sugar preserved loquat. The products are full, transparent, agreeable to taste of acidity and sweetness. It is a convenient food suitable to people of all ages with unique flavor, rich nutrition and health function.
出处
《食品科技》
CAS
北大核心
2004年第4期38-39,共2页
Food Science and Technology
关键词
枇杷
果脯
减压渗胶
loquat
preserved fruit
permeate glue by reducing pressure
