摘要
介绍了杨梅蜜饯的加工种类、工艺流程以及理化分析指标。着重对原料前处理、原料保存、硬化、浸渍及干燥等加工主要环节进行了论述,首次提出了杨梅蜜饯的三个发展阶段,以期为促进杨梅蜜饯加工、解决中低档杨梅出路提供新途径。
It＇s elaborated that the processing types and its manufacturing technique to preserved fruit of Myrica rubra were detailed introduced,and the physicochemical index were briefly explained.The key links of manufacturing technique were expounded such as pretreatment,preservation,hardening,soaking,drying and so on in order to provide new thought for the industry upgrading and solving sale problems of medium-low-grade waxberry.The three development stages to preserved fruit of Myrica rubra were put forward.
出处
《黑龙江农业科学》
2015年第12期120-123,共4页
Heilongjiang Agricultural Sciences
基金
宁波市农村创新创业重点资助项目(2012C92015)
宁波市农业攻关重大资助项目(2013C0013)
关键词
杨梅蜜饯
发展
制作工艺
preserved fruit of Myrica rubra
developing process
manufacturing technique
