| 苦瓜软包装风味食品的研制 |
| |
| 引用本文： | 宋照军,元成伟,李刚,潘润淑,郭贺军.苦瓜软包装风味食品的研制[J].安徽农业科学,2007,35(7):2073-2073,2093. |
| |
| 作者姓名： | 宋照军 元成伟 李刚 潘润淑 郭贺军 |
| |
| 作者单位： | 1. 河南科技学院,河南新乡,453003;2. 新乡职业技术学院,河南新乡,453002 |
| |
| 摘 要： | 探讨护绿、脱苦、硬化、调味等工序对苦瓜风味食品品质的影响,并利用真空包装技术研制出色、香、味、形俱佳的新型苦瓜风味食品.
|
| 关 键 词： | 苦瓜 护绿 脱苦 软包装 |
| 文章编号： | 0517-6611（2007）07-02073-01 |
| 修稿时间： | 2006-11-28 |
Development of the Soft packaging of Flavor Food of Balsam Pear |
| |
| SONG Zhao-jun et al.Development of the Soft packaging of Flavor Food of Balsam Pear[J].Journal of Anhui Agricultural Sciences,2007,35(7):2073-2073,2093. |
| |
| Authors: | SONG Zhao-jun |
| |
| Institution: | Henan Institute of Science and Technology, Xinxiang, Henan 453003 |
| |
| Abstract: | This paper mainly researches the effects of keeping green,removing bitter,hardening,flavoring on quality of flavor food of balsam pear,and utilizes vacuum-packing technology to develop a newtype flavor food of balsam pear that has the favorable color,flavor,odour and shape. |
| |
| Keywords: | Balsam pear Keeping green Removing bitter Soft packaging |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
