香椿叶低糖蜜饯加工适性的研究  

A Study on Processing Adaptatity of Lower Sugar Conseves of Chinese Toon Leaves

作　　者：陈铁山[1] 丁克廉[1] 曹伟刚 盛义保 

机构地区：[1]西北林学院,陕西杨陵712100

出　　处：《西北林学院学报》1999年第4期82-84,共3页Journal of Northwest Forestry University

基　　金：杨陵农业科研基金

摘　　要：对香椿叶低糖蜜饯的加工方法和工艺进行了研究,结果表明:其成品能够保持香椿特有香气,色、形、味符合加工要求,适宜加工香椿叶低糖蜜饯。the Processing technology of lower sugar conserves of Chinese toon leaves was investigated. The results showed that Chinese toon leaves are suitable for processing conserves, that had a high qualily in flavor, colour and taste.

关 键 词：香椿 蜜饯 加工 香椿叶 

分 类 号：S644.409[农业科学—蔬菜学] TS255.41[农业科学—园艺学]