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《Science and Technology of Food Industry》 2001-06
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Preparation of health preserved plum troche

Wu Qing et al  
The formula of the troche of preserved plum and processing parameters using moist pellet manufacturing method were studied.The results showed that the concentration of moistening agent,the quantities of several primary materials and drying terminal point had great effects on the quality of the troche.With 50% ethanol as moistening agent,when the formula was 25% preserved plum flour,30% sucrose,20.5% glucose,20.5% IM0900 and 4% citric acid,adding 0.5% preserved plum essence,0.1% method and 0.5% magnesium stearate of the whole weight of previous materials,the troche with good texture,stronger flavor of preserved plum,smooth surface,good hardness,throat cooling function and healthy function could be obtained.
【Fund】: 95国家科技攻关项目“持续高效农业技术研究与示范———广东省新兴县示范区 (98 0 1 5 0 1 0 6)”
【CateGory Index】: TS218
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