速冻山药生产工艺的研究  

The quick frozen studying and practicing for the chinese yam processing

作　　者：杨振生[1] 付晏昆 

机构地区：[1]云南农业大学食品学院,昆明650201 [2]昆明市农业学校,昆明650213

出　　处：《食品科技》2003年第5期47-48,共2页Food Science and Technology

摘　　要：通过对速冻山药生产工艺的研究与实践,探索出速冻山药较佳的生产工艺,并制定了速冻山药产品标准。同时对原料成熟度的选择、山药护色技术及山药的速冻等关键工艺进行了研究。In this paper, a good processing technology and an established product standard were given on the quick frozen studying and practicing for the chinese yam processing.Meanwhile these problem such as,selecting the ripeness,the color-preserving technology and quick frozen etc were studied.

关 键 词：速冻 山药 研究 

分 类 号：TS205.7[轻工技术与工程—食品科学]