| 百合脯的研制 |
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| 引用本文： | 胡迎芬.百合脯的研制[J].现代食品科技,2001,17(4):37-38. |
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| 作者姓名： | 胡迎芬 |
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| 作者单位： | 青岛大学化学系食品教研室,青岛,266071 |
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| 摘 要： | 采用梯度渗透法,制成了透明、柔软、有韧性、酸甜适口的百合脯。
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| 关 键 词： | 百合 果脯 研制 |
The technological process of the preserved fruit of lily |
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| Hu Yingfen.The technological process of the preserved fruit of lily[J].Modern Food Science & Technology,2001,17(4):37-38. |
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| Authors: | Hu Yingfen |
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| Abstract: | This paper discusses the technological process of the preserved fruit of lily, in which the method of infiltration in the series of increasing concentration is used. The product was moderate sugar and acid content, transparent, soft and tough good product. |
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| Keywords: | Lily preserved fruit manufacture |
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