摘要
香蕉酱是以香蕉为主要原料,白糖、柠檬酸、山梨酸钾等添加剂为辅料,经过护色、打浆、真空浓缩、杀菌等工序加工配制而成。重点解决了低糖果酱产品保质期及易褐变问题。使产品风味浓郁。
The banana jam is made from banana and some guidance material as white sugar,citic acid,anigue additive.To compond the low sugar banana jam undergoes a set of process as color protection、beating、vacuum concentrate and steriling.The development solves the problem of the short time of preserve and brown change of the low sugar jam.The banana jam is a unique taste,plentiful nutrition.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第2期56-57,共2页
Science and Technology of Food Industry
关键词
香蕉酱
褐变
低糖
研制
保质期
banana jam
concentrate
brown change
low sugar
