| 果蔬风味鸡蛋干加工工艺研究 |
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| 引用本文： | 胡 跃. 果蔬风味鸡蛋干加工工艺研究[J]. 贵州畜牧兽医, 2014, 0(1): 55-57 |
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| 作者姓名： | 胡 跃 |
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| 作者单位： | 贵阳职业技术学院,贵州贵阳550081 |
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| 摘 要： | 应用新工艺加工果蔬风味鸡蛋干，并对影响硬度、持水性、果蔬味的形成等关键工序及参数进行了研究，得出品质佳、风味独特、营养丰富的高档鸡蛋创新产品，适于工业化生产。
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| 关 键 词： | 果蔬 鸡蛋干 工艺 |
Fruit Flavour Egg Dry Processing Technology Research |
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| Hu Yue. Fruit Flavour Egg Dry Processing Technology Research[J]. Guizhou Animal Science and Veterinary Medicine, 2014, 0(1): 55-57 |
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| Authors: | Hu Yue |
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| Affiliation: | Hu Yue (Guiyang Vocational and Technical College, Guiyang Guizhou 550081, China) |
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| Abstract: | The application of new technology of fruit and vegetable processing flavoregg stem,and the effect of hardness,water holding capacity, fruit flavour formation of key processes and parameters are studied,have produced good quality, unque flavor, nutrient rich high - grade egg product innovation, and is suitable for industrialized production. |
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| Keywords: | Fruits and Vegetables Egg Dry Technology |
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