现代食品科技2012，Vol.28Issue(12)：1763-1765,1754,4.
野生酸浆果脯的加工工艺研究
Study on Processing Technology of Preserved Physalis
孙海涛 1王恒悦1
作者信息
- 1. 通化师范学院长白山食品工程研究中心,通化师范学院制药与食品科学系,吉林通化134000
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摘要
Abstract
Using Physalis alkekengi L. as the main material and based on single factor and orthogonal experiments, the best production conditions of preserved Physalis were optimized as sugar concentration of 50%, sugar-dipping time of 24 h, drying temperature of 60 "C and drying time of 12 h. The effects of color-protecting, blanching, hardening, sugar-dipping and drying on the process technology of preserved Physalis were studied. The results showed that color-protecting, blanching and hardening were necessary. Sugar-dipping and drying were the most important processes, by which the sugar content and the quality of products were affected.关键词
酸浆果脯/糖渍/加工工艺/产品品质Key words
preserved Physalis/ sugar-dipping/ processing technology/ quality of products引用本文复制引用
孙海涛,王恒悦..野生酸浆果脯的加工工艺研究[J].现代食品科技,2012,28(12):1763-1765,1754,4.
