摘要
采用蔗糖、淀粉糖一次煮制的方法,并进行护色、脱涩处理,研制出低糖、低甜度猕猴桃果脯。产品饱满透明、酸甜可口、色泽自然。
The low-sug ar,low-sweetness preserved kiwi are protected color and depuckeried and prepared by boiling mixed solution of sucrose,starch sug ar once in a way.The products are full,transparent,ag reeable to the taste of acidity and sweetness,and natural color.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第1期62-63,共2页
Science and Technology of Food Industry
