| 酸甜芒果条的制作工艺及其半成品芒果坯的试制 |
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| 引用本文： | 刘红. 酸甜芒果条的制作工艺及其半成品芒果坯的试制[J]. 淮海工学院学报, 1998, 7(1): 63-64 |
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| 作者姓名： | 刘红 |
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| 作者单位： | 淮海工学院食品工程系!连云港，222005 |
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| 摘 要： | 研制子制作酸甜芒果条的工艺条件；并对其半成品芒果坯做了护色和硬化试验，结果表明：当腌制液的成分中明矾３％，亚硫酸氢钠０．００５％，氯化钙０．５％，护 硬化效果最佳。
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| 关 键 词： | 腌制 保藏 酸甜芒果条 芒果坯 半成品 制作 |
The Processing Technology of Sweet-and-Sour Mango Piece and Tial Production of its Semi-finished Products |
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| Liu Hong. The Processing Technology of Sweet-and-Sour Mango Piece and Tial Production of its Semi-finished Products[J]. Journal of Huaihai Institute of Technology:Natural Sciences Edition, 1998, 7(1): 63-64 |
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| Authors: | Liu Hong |
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| Abstract: | The processing technology conditions of sweet- and- sour mango piece were studied. In addition, color protection and hardening methods ofits semi- finished products were experimentally determined. The result showed that the effects of color protection and hardening were optimal when in the ingredients of pickling solution,alum,Na HSO3,and Ca Cl2 accounted for3% ,0 .0 0 5% and0 .5% respectively. |
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| Keywords: | mango pickle store |
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