| 圣女果脯生产工艺研究 |
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| 引用本文： | 肖春玲.圣女果脯生产工艺研究[J].运城学院学报,2002,20(5):54-56. |
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| 作者姓名： | 肖春玲 |
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| 作者单位： | 山西师范大学,食品科学与工程系,山西,临汾,041000 |
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| 摘 要： | 对影响圣女果脯品质的烫漂、硬化、渗糖、浸糖和干燥等关键工艺技术进行研究。表明，烫漂、硬化、渗糖是圣女果脯生产的必要工序、浸糖和干燥，则是控制成品含糖量及影响产品品质的关键因素。
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| 关 键 词： | 圣女果脯 生产工艺 产品品质 |
| 文章编号： | 1008-8008(2002)05-0054-03 |
| 修稿时间： | 2002年8月15日 |
Research Processing Technology Of Preserved with small-tomato |
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| Xiao chun-ling.Research Processing Technology Of Preserved with small-tomato[J].JOURNAL OF YUNCHENG UNIVERSITY,2002,20(5):54-56. |
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| Authors: | Xiao chun-ling |
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| Abstract: | The effects of blanching? hardening? sugar-dipping?Sugar-soaking and drying on the produce technology of small-tomato preserved. Results showed that blanching ?hardening? sugar-dipping is necessary, Sugar-soaking and drying is the most important process by which the sugar content and the quality of products are influenced |
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| Keywords: | Preserved small tomato processing technology the quality of products |
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