苦瓜软包装风味食品的研制  

Development of the Soft packaging of Flavor Food of Balsam Pear

作　　者：宋照军[1] 元成伟[2] 李刚[1] 潘润淑[1] 郭贺军[1] 

机构地区：[1]河南科技学院,河南新乡453003 [2]新乡职业技术学院,河南新乡453002

出　　处：《安徽农业科学》2007年第7期2073-2073,2093,共2页Journal of Anhui Agricultural Sciences

摘　　要：探讨护绿、脱苦、硬化、调味等工序对苦瓜风味食品品质的影响,并利用真空包装技术研制出色、香、味、形俱佳的新型苦瓜风味食品。This paper mairtly researches the effects of keeping green, removing bitter, hardening, flavoring on quality of flavor food of balsam pear, and utilizes vacuum-packing technology to develop a newtype flavor food of balsam pear that has the favorable color, flavor, odour and shape,

关 键 词：苦瓜 护绿 脱苦 软包装 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]