复合红薯保健果脯的研制  

Study on Compound Health Preserved Sweet Potato

作　　者：李燕[1] 戴桂芝[1] 陈利梅[1] 

机构地区：[1]聊城大学食品科学与工程系,山东252000

出　　处：《保鲜与加工》2009年第1期47-49,共3页Storage and Process

摘　　要：以红薯为主要原料,配加不同含量橘汁、蜂蜜、甘草、食盐为辅料,设计四因素,研制出复合红薯保健果脯制作工艺。确定了糖液中最佳配方为橘汁30%,水30%,蜂蜜5%,甘草1.0%,食盐0.5%。Sweet potato were used as basic material and the different content of orange juice,honey,licorice and salt as supplementary material, the craft of compound health preserved sweet potato was studied on devising the four factors. The best proportion of the sugar fluid were orange juice 30%, water 30%, honey 5%, licorice 1.0%, and salt 0.5%.

关 键 词：红薯 复合保健果脯 工艺研究 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]