摘要
本试验以优质新鲜胡萝卜为原料,探讨了低糖胡萝卜果脯的加工工艺,对产品的口感、外观等进行了研究,确定了本试验条件下的最佳工艺流程和配方。制成了一种色、香、味俱全,口感良好、外形美观、营养丰富的低糖微酸的新型果脯。
Using good quality and fresh carrot as raw materials, this paper studied the processing technology of low-sugar preserved carrot and determined the optimal technological conditions. It was found that the new low-sugar preserved carrot not only was good in color, aroma and flavor, but also has fine taste, beautiful appearance and rich nutrients.
出处
《现代食品科技》
EI
CAS
2007年第1期63-64,67,共3页
Modern Food Science and Technology
关键词
胡萝卜
加工工艺
低糖果脯
Carrot
Processing technology
Low-sugar preserved carrot
