| 花旗参桂圆膏加工工艺 |
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| 引用本文： | 蔡长河,张爱玉,李万颖,肖维强. 花旗参桂圆膏加工工艺[J]. 食品科学, 2003, 24(6): 77-78 |
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| 作者姓名： | 蔡长河 张爱玉 李万颖 肖维强 |
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| 作者单位： | 广东省农业科学院果树研究所 |
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| 基金项目： | 广东省农业科技攻关项目(粤科计字[2001]227号) |
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| 摘 要： | 以花旗参、桂圆为主要原料,经过热浸、离心取汁、调配、浓缩、灌装、杀菌等工序制成风味独特,有保健作用的花旗参桂圆膏。研究了原料配比、增稠稳定剂类型及其用量等对产品质量的影响。
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| 关 键 词： | 桂圆 花旗参 加工工艺 |
| 文章编号： | 1002-6630(2003)06-0077-02 |
Processing Technology of Longan and American Ginseng Paste |
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| CAI Chang-He,ZHANG Ai-Yu,LI Wan-Ying,XIAO Wei-Qiang. Processing Technology of Longan and American Ginseng Paste[J]. Food Science, 2003, 24(6): 77-78 |
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| Authors: | CAI Chang-He ZHANG Ai-Yu LI Wan-Ying XIAO Wei-Qiang |
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| Abstract: | After hot immersion, juice centrifugation,mixing, concentrating, bottle filling and sterilizing, the Longan and Americallginseng were made into paste. The paste had unique flavour and health care effect.To get the right product quality,the type ofstabilizer and the formulation of raw materials and stabilizer ingredient were studied. |
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| Keywords: | Longan American ginseng processing technology |
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