| 低糖南瓜脯的研制 |
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| 引用本文： | 陈丽红,翟爱华,夏秀芳.低糖南瓜脯的研制[J].黑龙江八一农垦大学学报,2002,14(1):25-25. |
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| 作者姓名： | 陈丽红 翟爱华 夏秀芳 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,密山,158308 |
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| 摘 要： | 以南瓜为主要原料,研究出南瓜保健食品—低糖南瓜脯的制作工艺。以羧甲基纤维素钠(CMC)、明胶、黄原胶等对南瓜脯的饱满度、透明度的影响为研究对象,兼及其保鲜工艺。
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| 关 键 词： | 南瓜 低糖 饱满度 透明度 |
| 文章编号： | 1002-2090(2002)01-0089-03 |
| 修稿时间： | 2001年11月5日 |
Researching and Producing of Preserved Low-Sugar Pumpkin |
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| CHEN Li-hong,ZHAI Ai- hua,XIA Xiu-fang.Researching and Producing of Preserved Low-Sugar Pumpkin[J].Journal of Heilongjiang August First Land Reclamation University,2002,14(1):25-25. |
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| Authors: | CHEN Li-hong ZHAI Ai- hua XIA Xiu-fang |
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| Abstract: | Taking pumpkined as main material, the technology of low-sugar preserved pumpkin was researched, which possess the trait of health care. The effects of CMC, gelatin and xanthan gum glue on the degree of saturation and diaphaneity of preserved pumpkin were taken as the studying objects and the experiment of reserving freshness was involved in this paper. |
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| Keywords: | pumpkin low-sugar degree of saturation degree of diaphaneity |
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