摘要
探讨了以猕猴桃为主要原料制作去除猕猴桃硬柱芯罐头的新工艺通过去皮、通芯和抽空浸渍处理，产品在原果风味、色泽。
The new technology was studied by which canned kiwi of removed hard column core was made from main kiwi.By making use of new technological conditions such as skinning,coring and soaking treatment in vacuum,the product is satisfactory in the flavour,colour,crisp and content of V C keeping.
出处
《南昌大学学报（工科版）》
CAS
1997年第4期102-104,共3页
Journal of Nanchang University(Engineering & Technology)
