| 红薯复合脯的研制 |
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| 引用本文： | 郑晓杰,陈力巨. 红薯复合脯的研制[J]. 食品科技, 2005, 0(6): 41-42 |
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| 作者姓名： | 郑晓杰 陈力巨 |
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| 作者单位： | 温州市食品研究所,温州,325028 |
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| 摘 要： | 以红薯为主要原料,并添加营养丰富的胡萝卜、南瓜复合搭配,通过实验确定最佳配方,产品从色、香、味均优于单一的红薯脯。
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| 关 键 词： | 红薯脯 干燥工艺 复合搭配 |
| 文章编号： | 1005-9989(2005)06-0041-02 |
| 修稿时间： | 2005-01-21 |
Preparation of complex sweet potato |
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| ZHENG Xiao-jie,CHEN Li-ju. Preparation of complex sweet potato[J]. Food Science and Technology, 2005, 0(6): 41-42 |
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| Authors: | ZHENG Xiao-jie CHEN Li-ju |
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| Abstract: | High-quality preserved sweet potato, using sweet potato as raw material. Processed material are made composite of carrots and pumpkins. Trough experiments the optimum condition process. |
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| Keywords: | sweet potato dried technology composite |
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