苹果脯
- 名preserved apples
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将该低糖苹果脯装入高密度聚乙烯袋或蒸煮袋中,经100℃、15min的常压蒸煮杀菌后,保质期在30℃恒温下达到4个月以上。
The candied apples are packed with the materials of HDPE or foil laminated film and sterilized at the temperature of 100 ℃ for 15 min , then the shelf-life of the candied apples can be over four months under the condition of constant temperature of 30 ℃ .
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低糖无硫苹果脯工艺技术的研究
Study on the processing of the low sugar and non-sulfur candied apple
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低糖苹果脯保藏性的探讨
Study on the preservation of the low-sweet candied apple
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中草药提取液对低糖苹果脯保质期的影响
Effects of Herbal Extractions on Low-sugar Candied Apple Preservation
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提高苹果脯质量的关键性技术研究
Key technique in improving the quality of candied apple
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低糖苹果脯保存技术研究
Study on Preservation Technology of Low-sugar Candied Apples
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预处理及微波渗糖对苹果脯加工的影响研究
Study on Effects of Various Pretreatments Respectively with Microwave for Sugar Permeability during Processing Sugared Apple
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笔者对苹果脯的真空渗糖技术及其影响因素进行了系统的研究。
The vacuum sugar permeability processing technology and its influencing factors had been studied in this paper .
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本文研究了苹果脯生产中护色、抽空处理、浸渍等关键工序对产品质量的影响。
The effect of sulphuring , vacuum treatment and soaking on the quality of candied apples was studied .
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实验结果表明,以硫处理作为预处理,结合微波低档条件渗糖进行苹果脯加工的产品品质指标最佳。
The results showed that the ways of pretreatment with sulfuring and sugar permeability with low power microwave were optimal .
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在传统工艺生产果脯的基础上,研究了用真空渗糖工艺来加工苹果脯,并确定了最佳生产工艺。
Based on the traditional technology of preserved fruits , the processing technology of low-sugar preserved apple with sugar-dipping in vacuum was discussed and the optimum processing technology was determined .
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该方法适用于苹果及苹果脯中铁、锌、钙、镁、钠、钾等多种元素的测定。
The method can be applied to simultaneous determination of the content of Fe , Zn , Cu , Ca , Mg , Na , K in apple samples .
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罗宋汤可以用烘烤过的苹果和熏鹅脯来提味。
Borscht can be spiced up with roasted apples and smoked goose breast .