果酱的加工工艺及在乳制品中的应用  

Processing technology of jam and its application in dairy

作　　者：沈艳 

机构地区：[1]上海奕方农业科技股份有限公司,上海201106

出　　处：《粮食与食品工业》2013年第2期33-35,共3页Cereal & Food Industry

摘　　要：介绍了果酱的传统,并以香蕉为生产原料,简述了果酱的加工工艺,技术参数与关键点控制。通过研究分析了目前果酱在不同乳制品中的应用方法及现状,在两者相结合的产品发展方向上提出一些想法。The tradition of jam was introduced. Using banana as production raw material, the processing technology of jam, the technical parameters and key point control were summarized. By research and analysis on the application method and current situation of jam in different dair- ies, some suggestions were put forward in the developing direction of the combination of both products.

关 键 词：果酱 香蕉 乳制品 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]