| 芒果落果、疏果加工开胃食品的工艺研究 |
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| 引用本文： | 郭安,赵袆. 芒果落果、疏果加工开胃食品的工艺研究[J]. 食品研究与开发, 2007, 28(10): 128-130 |
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| 作者姓名： | 郭安 赵袆 |
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| 作者单位： | 1. 西南林学院资源学院,云南,昆明,650224
2. 云南华坪华农科技开发有限责任公司,云南,华坪,674800 |
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| 基金项目： | 云南省重点建设专业--西南林学院林学专业资助项目 |
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| 摘 要： | 探讨了选用芒果落果、疏果为原料，加工芒果腌菜、酸辣芒果片和话芒果的工艺技术，认为利用芒果落果和疏果加工制作开胃食品具有原料廉价、质地佳、风味突出、工艺简单等特点，便于在芒果产区普及推广。
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| 关 键 词： | 芒果落果 疏果 加工 腌菜 话芒果 |
| 修稿时间： | 2007-04-04 |
STUDY ON TECHNOLOGY OF APPETIZING FOOD OF PREMATURE-DROP MANGO AND PREMATURE-FRUIT-THINNING PRODUCTS |
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| GUO An,ZHAO Yu. STUDY ON TECHNOLOGY OF APPETIZING FOOD OF PREMATURE-DROP MANGO AND PREMATURE-FRUIT-THINNING PRODUCTS[J]. Food Research and Developent, 2007, 28(10): 128-130 |
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| Authors: | GUO An ZHAO Yu |
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| Affiliation: | 1.Faculty of Resources, Southwest Forestry College, Kunming 650224, Yunnan, China;2.Huanong Science and Technology Responsibility Company of Huaping, Huaping 674800, Yunnan, China |
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| Abstract: | Utilizing premature-drop mango and premature-fruit-thinning as raw material, the technology of Mango-pickle, acid-thick-chili and spiced mango. Product was studied. Since the raw material is cheaper and good texture. Especially, the flavor is special and technology is simple. It was easy popularized in area of mango planting. |
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| Keywords: | premature-drop mango premature-fruit-thinning technology mango-pickle spiced mango |
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