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| 欧李果酱系列产品的加工工艺 | |
| 引用本文： | 田金强,兰彦平,王强,周连第.欧李果酱系列产品的加工工艺[J].农产品加工．学刊,2011(5):43-44,48. |
| 作者姓名： | 田金强 兰彦平 王强 周连第 |
| 作者单位： | 1. 北京市农林科学院,农业综合发展研究所,北京,100097;中国农业科学院,农产品加工研究所,北京,100093 2. 北京市农林科学院,农业综合发展研究所,北京,100097 3. 中国农业科学院,农产品加工研究所,北京,100093 |
| 基金项目： | 北京市农委项目(PXM2010-146202-107320) |
| 摘 要： | 以欧李为主要原料,研制了混浊果酱、透明果酱、带果块透明果酱、带果块低甜度透明果酱和带果块低糖透明果酱等欧李果酱系列产品。对以上产品的加工工艺、产品配方及操作要点等进行了论述。 |
| 关 键 词： | 欧李 果酱 加工工艺 |
Processing Technology of Series of Prunus Jam |
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| Tian Jinqiang,Lan Yanping,Wang Qiang,Zhou Liandi.Processing Technology of Series of Prunus Jam[J].Nongchanpin Jlagong.Xuekan,2011(5):43-44,48. | |
| Authors: | Tian Jinqiang Lan Yanping Wang Qiang Zhou Liandi |
| Institution: | Tian Jinqiang1,2,Lan Yanping1,Wang Qiang2,* Zhou Liandi1(1.Institute of Agricultural Integrated Development,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China,2.Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100093,China) |
| Abstract: | Cerasus humilis bunge is used as raw materials to produce series of prunus jam,including cloudy jam,clarified jam,clarified jam with slices,low-sweetness & clarified jam with slices and low-sugar & clarified jam with slices.In this paper,processing technology,ingredients and operation key points of the serials are demonstrated.. |
| Keywords: | Cerasus humilis bunge fruit jam processing technology |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |