摘要
采取高压和常压杀菌试验，比较了杀菌温度对百合软罐头品质的影响。
In this research,effect of sterilizing temperature on the quality of Lily in flexible pouch were analyzed by adopting sterilizing experiment under high and normal pressure.The processing technology,such as increasing feed acid and adding crispness preservatives,were introduced.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第3期67-69,共3页
Science and Technology of Food Industry
关键词
百合
罐头
软罐头
杀菌
脆性
工艺
Lily,Flexible Pouch,Sterilization,Crispness
