低糖苹果脯的加工工艺研究  

STUDY ON THE TECHNOLOGY OF LOW-SUGAR PRESERVED APPLE

作　　者：李昌文 岳青[2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]河南职业技术学院培训部,河南郑州450046

出　　处：《食品研究与开发》2006年第7期130-132,共3页Food Research and Development

摘　　要：在传统工艺生产果脯的基础上,研究了用真空渗糖工艺来加工苹果脯,并确定了最佳生产工艺。Based on the traditional technology of preserved fruits, the processing technology of low-sugar preserved apple with sugar-dipping in vacuum was discussed and the optimum processing technology was determined.

关 键 词：低糖果脯 真空渗糖 工艺 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]