芦笋下脚料的开发利用及工艺研究  

Study on Utilization and Technology of Discarded Asparagus

作　　者：刘娜丽[1] 李久长[1] 

机构地区：[1]山西大学生命科学与技术学院,山西太原030006

出　　处：《农产品加工（下）》2005年第4期38-40,共3页Farm Products Processing

摘　　要：利用加工芦笋罐头后的下脚料新鲜芦笋为原料,进行芦笋醋、芦笋茶及芦笋酒的研制。通过实验,确定它们的最佳配方及最佳生产工艺,并对成品的理化指标进行测定。In this paper, study of technology had been done with asparagus production from asparagus and waste asparagus.After a lot of experiments, we have decided the suitable processing technology and the best prescription, and then the main physical and chemical properties of the asparagus production were determined.

关 键 词：芦笋醋 芦笋酒 芦笋茶 工艺 

分 类 号：TS209[轻工技术与工程—食品科学]