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哈密瓜果片的研制

Author(s)：
董浩

Publication Title：

Wen Yuan (Primary School Edition) 2021 No.04

Affiliations：
石河子质量与计量检测所新疆石河子 832000

Abstract：
以哈密瓜为主整原料进行了哈密瓜果片的研制，通过实验确定其最位配方为：白砂糖的添加量为18%，柠橡酸加量为0.9%，果胶添加量为0.8%。最佳工艺条件为：抹片厚度約为1.5mm，烘烤温度55°C，时问15h。

Keywords：
哈密瓜；果片；工艺配方

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[1] 董浩.哈密瓜果片的研制[J].Wen Yuan (Primary School Edition),2021(04),.

文渊(小学版)

Wen Yuan (Primary School Edition)

Language: 中文

CN：11-9274/G

ISSN：2096-6261

Publication Frequency: 月刊

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