摘要
本试验采用黑木耳、青椒为主要原料,就黑木耳、青椒复合果酱的生产工艺、产品配方及青椒中VC的保存进行了试验研究,确定了可行的工艺流程、最佳的配方组合、较好的VC保存方法。得到了一种营养强化、风味独特的新型果酱。
The compound jam was processed by using black edible fungus and green pepper as the raw materials.The producing technology, the product formula and the VC preservation in green pepper were studied in this experiment. Then the suitable processing technology, the optimal product formula, the method of VC preservation were defined. A new kind of compound jam with intensified nutrition and special flavor was obtained.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第7期270-272,共3页
Food Science
关键词
黑木耳
青椒
复合果酱
black edible fungus
green pepper
compound jam
