摘要
本实验对糖水枇杷果蔬什锦罐头的加工工艺及风味保持等问题进行了探讨,确定了合适的工艺条件,并制订了相应的产品标准。按本工艺生产的糖水枇杷果蔬什锦罐头具有良好的品质。
This paper studied the process technology and flavor preserve of sweet water loquat fruit and vegetable assorted can, ascertained the appropriate technology, and established the product standard. The products will have well quality with this technology to produce sweet water loquat fruit and vegetable assorted cans.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第8期632-636,共5页
Food Science
基金
福建省科技厅重点科技攻关项目(2006S0008)
