现代食品科技2012，Vol.28Issue(11)：1526-1529,4.
益智果脯无硫加工工艺研究
Study on the Processing Technology of Non-sulfur Preserved Alpinla Oxyphlla
摘要
Abstract
In this paper, the processing technology of non-sulfur preserved Alpinia oxyphylla was studieAThe results showed that the best hot floating temperature and time were 95 癈 and 2min, respectively. The optimum formula of the color fixative contained 0.3% GSH, 0.3% citric acid, 0.2% D-isoacscorbic acid and 0.3% EDTA-2Na.关键词
益智果脯/无硫/加工工艺Key words
alpinla oxyphlla preserve/ non-sulfur/ processing technology引用本文复制引用
洪雁,李远志,卢昌阜,房莹莹,陈清,张书弦,张晓..益智果脯无硫加工工艺研究[J].现代食品科技,2012,28(11):1526-1529,4.基金项目
广东省省部产学研结合项目(2010B090400355) （2010B090400355）
广州市科技项目(2010U1-E00761) （2010U1-E00761）
