| 甜橙皮渣应子低糖化研究 |
| |
| 引用本文： | 蒋和体 刘心恕. 甜橙皮渣应子低糖化研究[J]. 西南大学学报(自然科学版), 1992, 14(6): 546-548 |
| |
| 作者姓名： | 蒋和体 刘心恕 |
| |
| 作者单位： | 西南农业大学食品学系，西南农业大学食品学系，西南农业大学食品学系 |
| |
| 摘 要： |
|
| 关 键 词： | 橙 甜橙 皮渣 应子 低糖 |
A STUDY ON DECRASING THE SUGAR CONTENT IN ORANGE PEEL PUREE SUCCADES |
| |
| Jiang Heti,Liu Xinshu,Wu Yongxian. A STUDY ON DECRASING THE SUGAR CONTENT IN ORANGE PEEL PUREE SUCCADES[J]. Journal of southwest university (Natural science edition), 1992, 14(6): 546-548 |
| |
| Authors: | Jiang Heti Liu Xinshu Wu Yongxian |
| |
| Affiliation: | Jiang Heti,Liu Xinshu,Wu Yongxian Department of Food Science,Southwest Agricultural University |
| |
| Abstract: | As a result of the work to screen suitablr wateractivity-decreeasing agents,thickening agents and substitutes for sucrose for processing orange peel puree succades,the product obtained by the new technology has 30% less total sugar than that of the normal high-sug- ar succades.Its contents of vitamin C and carotene are ten-fold as high,and at normal at- mospheric tempertures the product can be preserved for six months without spoiling. |
| |
| Keywords: | citrus/peel purec succades decreasing the sugar content |
| 本文献已被 CNKI 维普 等数据库收录！ |
