| 西番莲低糖果脯的研制 |
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| 引用本文： | 梁文珍,吴秋艳,张力飞,富新华. 西番莲低糖果脯的研制[J]. 辽宁农业职业技术学院学报, 2005, 7(3): 13-14 |
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| 作者姓名： | 梁文珍 吴秋艳 张力飞 富新华 |
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| 作者单位： | 辽宁农业职业技术学院,辽宁,营口,115009;辽宁省绿色食品办公室,辽宁,沈阳,110036 |
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| 摘 要： | 以西番莲果皮为原料,研究了低糖果脯的加工工艺.生产出色泽自然,酸甜可口,形态饱满,透明,且在室温下能保持6个月的低糖西番莲果脯.
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| 关 键 词： | 西番莲 低糖 果脯 |
| 文章编号： | 1671-0517(2005)03-0013-02 |
| 收稿时间： | 2005-06-18 |
| 修稿时间： | 2005-06-18 |
Study on Technical Processing of the Low-sugar Preserved Passiflora edulis Sims |
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| LIANG Wen-zhen,WU Qiu-yan,ZHANG Li-fei,FU Xin-hua. Study on Technical Processing of the Low-sugar Preserved Passiflora edulis Sims[J]. Journal of Liaoning Agricultural Vocation-Technical College, 2005, 7(3): 13-14 |
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| Authors: | LIANG Wen-zhen WU Qiu-yan ZHANG Li-fei FU Xin-hua |
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| Affiliation: | 1. Liaoning Agricultural College, Yingkou 115009, China; 2. Liaoning Office of Green Food, Shenyang 110036, China |
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| Abstract: | Technical processing of low-sugar preserved Passiflora edulis Sims was studied by use of Passiflora edulis Sims pericarp as starting material. The finished products are agreeable to the taste of acidity and sweetness, natural color, full, and transparent. The products are stored at room temperature for 6 months. |
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| Keywords: | Passiflora edulis Sims low-sugar preserved fruit |
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