摘要
提出柿饼的机制原理与工艺,探索机制柿饼的脱涩与出霜性能,研究加工工艺性能和在柿饼中使用防腐剂、甜味剂、色素以及调整其营养成分等。机制柿饼除具有传统柿饼的风味以外,并具有良好的再加工性能、该工艺又使柿饼的工业化生产成为可能。
The principles and technology of a machine processing method in making persimmon cakes are proposed in this
paper. In order to eliminate 'astringent taste' and frosting from the persimmon cakes, the technology of adding an aseptic,
sugar, pigment and vitamin c is studied. The results show that in addition to retaining the special flavoar of traditional dried persimmon the persimmon cakes made by machine processing method possess good quality for further processing. The research shows that it is possible to carry out industrial production in making persimmon cakes using a machine processing method.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第12期29-31,共3页
Food Science
关键词
柿饼
机制
工艺
Persimmon Cake Machine Processing Method
