| 糖水樱桃罐头罐染加工的研究 |
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| 引用本文： | 熊祥玲,张恒荣.糖水樱桃罐头罐染加工的研究[J].现代食品科技,1999(4). |
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| 作者姓名： | 熊祥玲 张恒荣 |
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| 作者单位： | 昆明医学院营养与食品研究所!昆明，650031(熊祥玲)，云南省科委(张恒荣) |
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| 摘 要： | 樱桃果实由于加工性状不好，保持形状、质地、色泽、改进风味是加工中的难题。本研究从保持果品天然形状出发，采用创新的罐染工艺代替缸染老工艺，解决了人工染色中产品色素留量超标，果品性状破坏大等难题。较好地保持了樱桃天然的色、形、香、味；简化了工序；降低了生产成本。
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| 关 键 词： | 糠水樱桃 罐染 缸染 |
Can staining of sugared cherry can |
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| Xiong Xiangling et al..Can staining of sugared cherry can[J].Modern Food Science & Technology,1999(4). |
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| Authors: | Xiong Xiangling |
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| Affiliation: | Xiong Xiangling et al. |
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| Abstract: | Because of the cherry's processing characters, it is difficult to keep its appearance, color, quality and to improve its taste in cherry process. In order to keep cherry's natural characters, we solved the problemsof excessive color residue, character change and so on in manual staining by use of can staining instead of tank staining in this article. It could keep the natural color, form, smell and taste of cherry well. This method could reduce the processing procedure and lower the production expense. |
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| Keywords: | cherry can staining tank staining |
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