摘要
以石榴为原料,食用试剂为辅料,根据罐装原理,对石榴罐装加工技术进行研究,得出了较佳的染色条件和填充液配方,即100g石榴籽水浴40～50℃、pH1.4～1.9,0.005g胭脂红染色25min,灭菌20s后与填充液(500mL水+0.06g苯甲酸+5.5g白糖)装罐,密封。
This article studied canning technology of the pomegranate. Different methods were used to keep pomegranate seeds fresh .The better method was obtained, when the experimental results were compared.
出处
《食品科技》
CAS
北大核心
2006年第8期94-96,共3页
Food Science and Technology
关键词
石榴
灌装
加工技术
pomegranate
canning technology
better method
