摘要
以香菇、桔皮、南瓜为主要原料,通过正交试验科学优选配方,采用真空浓缩新技术,研制了香菇果蔬酱软罐头。
Lentinus edodes,orange-skin and pumpkin were used as the main raw material.The best formula for the jam was determined by orthgonal design.New technology of vacuum dehydration was introduced in the experiment.Jam retort pouch of lentinus edodes,orange-skin and pumpkin was studied, too.
出处
《四川食品与发酵》
2002年第2期41-44,共4页
Sichuan Food and Fermentation
