| 果蔬粉的加工技术及开发价值 |
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| 引用本文： | 梁琼,张培政. 果蔬粉的加工技术及开发价值[J]. 食品科技, 2006, 31(5): 33-35 |
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| 作者姓名： | 梁琼 张培政 |
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| 作者单位： | 云南农业大学食品科技学院,昆明,650201 |
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| 摘 要： | 综述了国内外果蔬粉的加工现状和果蔬粉的开发优势,介绍了果蔬粉的干燥加工方法和果蔬开发所使用的果蔬粉,并展望了果蔬粉的其开发前景。
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| 关 键 词： | 果蔬粉 干燥方法 种类 |
| 文章编号： | 1005-9989(2006)05-0033-03 |
| 修稿时间： | 2005-10-19 |
The processing technique and property of fruit-vegetable powder |
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| LIANG Qiong,ZHANG Pei-zheng. The processing technique and property of fruit-vegetable powder[J]. Food Science and Technology, 2006, 31(5): 33-35 |
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| Authors: | LIANG Qiong ZHANG Pei-zheng |
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| Abstract: | The process and the superiorities of fruit-vegetable powder were stated,the mainly developed varieties and drying methods of fruit-vegetable were introduced,and the fruit-vegetable was looked into the future. |
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| Keywords: | fruit-vegetable powder drying methods varieties |
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