| 低糖果脯加工工艺研究现状 |
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| 引用本文： | 杨金英,王剑平. 低糖果脯加工工艺研究现状[J]. 农机化研究, 2003, 0(4): 34-36 |
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| 作者姓名： | 杨金英 王剑平 |
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| 作者单位： | 浙江大学,生物系统工程与食品科学学院,浙江,杭州,310029 |
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| 基金项目： | 浙江省科技计划项目(991101043) |
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| 摘 要： | 传统果脯由于含糖、含硫量高等问题，将面临淘汰。为此，重点论述了我国低糖果脯加工在预处理、渗糖、护色、保质、保形和低甜等方面的研究及利用现状，并讨论了今后果脯加工的研究方向。
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| 关 键 词： | 低糖果脯 加工工艺 预处理 护色 热处理 硬化 渗糖 添加剂 |
| 文章编号： | 1003-188X(2003)04-0034-03 |
| 修稿时间： | 2003-03-19 |
Research and Precessing Status of Low-sugar Preserved Fruits |
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| YANG Jin-ying,WANG Jian-ping. Research and Precessing Status of Low-sugar Preserved Fruits[J]. Journal of Agricultural Mechanization Research, 2003, 0(4): 34-36 |
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| Authors: | YANG Jin-ying WANG Jian-ping |
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| Abstract: | High-sugar preserved fruits will be eliminated for their high-sugar and high-sulfur. This article principal discussed the study and applications actuality of low-sugar preserved fruits in the key technics such as pretreatment, sugar-filtering, and in the problems such as maintaining-color, keep-quality, keep-shape and low-sweet. research way is also brought forward. |
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| Keywords: | food processing technique low-sugar preserved fruits overview keep-quality filtering-sugar |
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