| 低糖苦瓜蜜饯的研制 |
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| 引用本文： | 王海棠,邹盈,郑晓杰. 低糖苦瓜蜜饯的研制[J]. 农产品加工．学刊, 2007, 0(11): 46-47,50 |
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| 作者姓名： | 王海棠 邹盈 郑晓杰 |
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| 作者单位： | 温州市农业科学研究院,浙江,温州,325014 |
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| 摘 要： | 为适应人们对低糖蜜饯食品的需要,对低糖苦瓜蜜饯的加工进行了研究,并通过正交试验确定了苦瓜蜜制液的最佳配方。通过对低糖苦瓜蜜饯进行抽真空包装,有利于解决该制品长期不易储存的问题。本制品酸甜可口,苦味适中,有良好的开发前景。
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| 关 键 词： | 苦瓜蜜饯 糖渍食品 加工工艺 正交试验 |
| 文章编号： | 1671-9646（2007）11-0046-02 |
| 修稿时间： | 2007-09-18 |
Research on the Low Sugar Balsam Pear Sweets |
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| Wang Haitang,Zou Ying,Zheng Xiaojie. Research on the Low Sugar Balsam Pear Sweets[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(11): 46-47,50 |
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| Authors: | Wang Haitang Zou Ying Zheng Xiaojie |
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| Affiliation: | Wenzhou Academy of Agricultural Sciences, Wenzhou, Zhejiang 325014, China |
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| Abstract: | The present paper deals with experiment of the processing of low sugar balsam pear sweets. The experiment confirmed the best recipe of the balsam pear sweets in orthogonal experimental method. It solved that low sugar not reserve the product for long time by vacuum packing. The sweets made from balsam pear has moderate sweetness, acid and bitter taste. It will have good market prospects. |
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| Keywords: | balsam pear sweets sugar curing foods processing technique orthogonal experimental method |
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