摘要
通过介绍枣的营养价值,介绍了 MP 鲜枣加工工艺、提取大枣多糖工艺、制作大枣果脯类产品工艺、枣汁类饮料工艺、生产调味品工艺和生产酒类产品工艺,并提出了应制定枣制品相关标准、培育枣的新品种、枣的保鲜技术和深加工产品的研究等建议。
Based on the discussion about Chinese date＇s nutritional values, this article introduces the processing technology of MP fresh dates, such as polysaccharose extract in date, products of preserved dates＂ series, beverages with date juice and the production of dates condiments and date wines. This article also points out some relative standards for dates＇products, new types cultivation of dates, and dates＂ fresh -keeping technology. Besides, the research for further processed products is suggested in the article as well.
出处
《江苏调味副食品》
2006年第4期1-3,共3页
Jiangsu Condiment and Subsidiary Food
关键词
枣
工艺
建议
date
technology
suggestion
