多味红薯保健果脯加工工艺研究  

Research on the Processing Technology of Healthy Preserved Fruit

作　　者：戴桂芝[1] 

机构地区：[1]聊城大学食品科学与工程系,山东聊城252000

出　　处：《农产食品科技》2008年第4期15-17,共3页

摘　　要：以红薯为主料，白砂糖、蜂蜜、橘汁、甘草、食盐为辅料进行复合加工薯脯工艺研究。以不同辅料含量四因素试验产品风味，确定糖液中最佳橘汁含量为30％，蜂蜜5％，甘草1.0％，食盐0.6％。经过工艺改造可以使薯脯产品风味得到改善，营养得到补充和加强，品质得到提高。The processing technology of compound preserved fruit made with sweet patoto, honey,orange juice, licorice and salt was studied. The contents of four materials were determined, orange juice 30%,honey 5%, licorice 1%, and salt 0.6%. The product was improved in flavor, nutrition and quality by applying the new processing technology.

关 键 词：红薯 复合保健果脯 加工工艺 

分 类 号：TS225.41[轻工技术与工程—粮食、油脂及植物蛋白工程]