| 香菇果蔬酱软罐头的研究 |
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| 引用本文： | 褚维元.香菇果蔬酱软罐头的研究[J].四川食品与发酵,2002,38(2):41-44. |
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| 作者姓名： | 褚维元 |
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| 作者单位： | 宜春学院生物工程系,江西,宜春,336000 |
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| 摘 要： | 以香菇、桔皮、南瓜为主要原料,通过正交试验科学优选配方,采用真空浓缩新技术,研制了香菇果蔬酱软罐头。
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| 关 键 词： | 香菇 桔皮 南瓜 酱 正交试验 |
| 文章编号： | 1671-6892(2002)02-0041-04 |
| 修稿时间： | 2002年2月18日 |
The Study on Retort Pouch of Lentinus Edodes Jam |
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| Zhu Weiyuan.The Study on Retort Pouch of Lentinus Edodes Jam[J].Sichuan Food and Fermentation,2002,38(2):41-44. |
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| Authors: | Zhu Weiyuan |
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| Abstract: | Lentinus edodes,orange-skin and pumpkin were used as the main raw material.The best formula for the jam was determined by orthgonal design.New technology of vacuum dehydration was introduced in the experiment.Jam retort pouch of lentinus edodes,orange-skin and pumpkin was studied, too. |
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| Keywords: | lentinus edodes orange-skin pumpkin jam orthogonal test vacuum dehydrattion CLC:TS255:TS29 |
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