果蔬粉加工工艺研究
HENAN NONGYE(2017)
Abstract
为了降低果蔬粉在加工过程中的营养损失,对果蔬粉的加工工艺进行了研究.试验以新鲜小番茄为原料,以VC的保存率为指标,分别采用原果冻干法和榨汁干燥粉碎法,进行了果蔬粉加工工艺流程的设计,研究了各工序对色泽和营养成分的影响,得到了果蔬粉加工的较优工艺流程和工艺参数.
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