| 复合红薯保健果脯的研制 |
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| 引用本文： | 李燕,戴桂芝,陈利梅.复合红薯保健果脯的研制[J].保鲜与加工,2009,9(1):47-49. |
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| 作者姓名： | 李燕 戴桂芝 陈利梅 |
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| 作者单位： | 聊城大学食品科学与工程系,山东,252000;聊城大学食品科学与工程系,山东,252000;聊城大学食品科学与工程系,山东,252000 |
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| 摘 要： | 以红薯为主要原料,配加不同含量橘汁、蜂蜜、甘草、食盐为辅料,设计四因素,研制出复合红薯保健果脯制作工艺。确定了糖液中最佳配方为橘汁30%,水30%,蜂蜜5%,甘草1.0%,食盐0.5%。
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| 关 键 词： | 红薯 复合保健果脯 工艺研究 |
Study on Compound Health Preserved Sweet Potato |
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| LI Feng-mei,GUO Yi-ru.Study on Compound Health Preserved Sweet Potato[J].Storage & Process,2009,9(1):47-49. |
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| Authors: | LI Feng-mei GUO Yi-ru |
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| Institution: | LI Yan; DAI Gui-zhi; CHEN Li-mei (Department of Food Science and Engineering; Liaocheng University; Shandong 252000; China); |
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| Abstract: | Sweet potato were used as basic material and the different content of orange juice,honey,licorice and salt as supplementary material, the craft of compound health preserved sweet potato was studied on devising the four factors. The best proportion of the sugar fluid were orange juice 30%, water 30%, honey 5%, licorice 1.0%, and salt 0.5%. |
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| Keywords: | sweet potato compound health preserved fruit technical study |
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