SHI Ting-ting,LANG Ya,JI Lu,et al.Research Progress on Processing and Manufacturing Technique in Preserved Fruit of?Myrica rubra?[J].HEILONGJIANG AGRICULTURAL SCIENCES,2015,(12):120-123.[doi:10.11942/j.issn1002-2767.2015.12.0120]
杨梅蜜饯制作工艺研究
- Title:
- Research Progress on Processing and Manufacturing Technique in Preserved Fruit of?Myrica rubra?
- 文章编号:
- 1002-2767(2015)12-0120-04
- 分类号:
- TS255.41
- 文献标志码:
- A
- 摘要:
- 介绍了杨梅蜜饯的加工种类、工艺流程以及理化分析指标。着重对原料前处理、原料保存、硬化、浸渍及干燥等加工主要环节进行了论述,首次提出了杨梅蜜饯的三个发展阶段,以期为促进杨梅蜜饯加工、解决中低档杨梅出路提供新途径。?
- Abstract:
- It’s elaborated that the processing types and its manufacturing technique to preserved fruit of ?Myrica rubra??were detailed introduced,and the physicochemical index were briefly explained.The key links of manufacturing technique were expounded such as pretreatment,preservation,hardening,soaking,drying and so on in order to provide new thought for the industry upgrading and solving sale problems of medium-low-grade waxberry.The three development stages to preserved fruit of ?Myrica rubra??were put forward.?
参考文献/References:
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备注/Memo
收稿日期:2015-07-21