| 低糖保健型葡萄罐头的生产工艺 |
| |
| 引用本文： | 徐国军,陆胜民.低糖保健型葡萄罐头的生产工艺[J].食品与机械,2003(5):44-45. |
| |
| 作者姓名： | 徐国军 陆胜民 |
| |
| 作者单位： | 浙江万里学院生物与环境学院,315100,宁波 |
| |
| 摘 要： | 以木糖醇为主要甜味剂，代替蔗糖生产低糖保健型葡萄罐头的生产工艺，研究了硬化处理、排气方式和护色处理对葡萄罐头品质的影响，对一些工序进行了改进，从而成功地研制出了集风味、保健、低糖型于一体的葡萄罐头。
|
| 关 键 词： | 木糖醇 甜味剂 保健型 葡萄罐头 生产工艺 产品品质 低糖型 |
| 修稿时间： | 2003年5月28日 |
Production technique of low- sugar and health care grape can |
| |
| Xu GuojunLu Shengmin.Production technique of low- sugar and health care grape can[J].Food and Machinery,2003(5):44-45. |
| |
| Authors: | Xu GuojunLu Shengmin |
| |
| Affiliation: | Xu GuojunLu Shengmin |
| |
| Abstract: | Using xylitol as the main sweetener instead of sucrose production technique of low sugar and healthy grape can was introduced.Effects of hardening,exhaust mode and color protection treatment on the qualities of grape can were studied.Some procedures were improved and the grape can with characteristics of flavor,wholesomeness and low sugar was successfully developed. |
| |
| Keywords: | Low sugar Health care Xylitol grape can Production technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
