低糖风味滇橄榄的研究

用ＮａＯＨ短时浸泡和微波快速加热的脱皮方法，可以使橄榄果快速地脱皮，保持其营养成分、良好的口感和饱满的外形，还能去除表层的色斑。在常温下进行渗糖，渗糖过程中多次加热糖液以调整糖分和高温消毒，能使橄榄果的糖分均匀、口感一致，并突出了原有的特殊滋味。渗糖后的橄榄果中加入０．０３％苯甲酸钠，可以有效地抑制霉变。

Fig juice Milk Processing Technigue and Quality Control

Methods of NaOH liquid dousing and microwave heating were used for olive peeling to keep uniform appearance and nufrition with sugar seeping at normal temperature and 0. 03% sodium benzoate adding wore to keep a normal flavor and faste and to restrain effectively from mildewing.