| 姜汁柚皮蜜饯的工艺研究 |
| |
| 引用本文： | 马宏原,杨相政,刘彩红,李瑶瑶,李琪,李喜宏.姜汁柚皮蜜饯的工艺研究[J].中国果菜,2014(2):24-26. |
| |
| 作者姓名： | 马宏原 杨相政 刘彩红 李瑶瑶 李琪 李喜宏 |
| |
| 作者单位： | 天津科技大学食品工程与生物技术学院;中华全国供销合作总社济南果品研究院 |
| |
| 基金项目： | 福建618海峡两岸合作(20120725) |
| |
| 摘 要： | 以柚子皮为原料，研究姜汁柚皮蜜饯的制作工艺，通过测定产品的总糖度，以及对产品进行品质评价，最终确定最佳的姜汁加入量为0．1g／L，此时，蜜饯产品外观整齐，呈黄色透明状，味道柔和，姜味适口，有舒爽的柚皮风味。
|
| 关 键 词： | 姜汁 柚皮蜜饯 工艺 |
Candied Ginger Pomelo Peel Technology Research |
| |
| MA Hong-yuan;YANG Xiang-zheng;LIU Cai-hong;LI Yao-yao;LI Qi;LI Xi-hong.Candied Ginger Pomelo Peel Technology Research[J].China Fruit and Vegetable,2014(2):24-26. |
| |
| Authors: | MA Hong-yuan;YANG Xiang-zheng;LIU Cai-hong;LI Yao-yao;LI Qi;LI Xi-hong |
| |
| Institution: | MA Hong-yuan;YANG Xiang-zheng;LIU Cai-hong;LI Yao-yao;LI Qi;LI Xi-hong;School of Food Engineering and Biotechnology,Tianjin University of Science and Technology;Jinan Fruit Research Institute,All China Federation of Supply & Marketing Co-operatives; |
| |
| Abstract: | The production technology of candied ginger pomelo peel which use Pomelo peel as raw materials was studied in this paper. By measuring the total sugar products and evaluating the product quality, the optimum amount of ginger ale with O. 1 g/L addition was determined finally. The candied fruit products have neat and yellow transparent appearance, mild flavor and ginger sweetness with strong pomelo peel flavor. |
| |
| Keywords: | ginger ale candied pomelo peel produce |
| 本文献已被 CNKI 维普 等数据库收录！ |
