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《JOURNAL OF MOUNTAIN AGRICULTURE AND BIOLOGY》 2000-01
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Study on processing technique of low sugar bitter melon sweets

TAN Shu ming, ZHU Qing gang(Department of Food Science, College Biotechnology, Guizhou Uniersity,Guiyang 550025,China)  
The present paper deals with experiment of the processing of low sugar bitter melon sweets.The results indicate that it has good cementation and color fixing effect by using 0.3 percent CaCl 2,0 5 percent Na_2SO_3 and 0 02 percent CuSO_4 to deal with the material of bitter melon, that?the? semi-productcan be reserved for one year by using 10 percent solution of NaCl with pH value 30~35. Using salt to reserve the semi-product, supplementation of CaCl_ 2, Na_2SO_4 and CuSO_4 could strengthen the cementation, color fixing, bitter removing, rotproofing and enhancing infiltration of stock tissue and could simplify the corresponding operation of processing technique. It is solved that low sugar can′t reserve the product for long time by vacuum packing. The sweets made from bitter melon has peculiar flavor and moderate sweetness, acid and bitter taste.
【CateGory Index】: TS255.41
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【Co-citations】
Chinese Journal Full-text Database 8 Hits
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8 LIANG Jin-li1,QIN Qi-juan2(1.Jieyang Vocational and Technical College,Jieyan 522000,Guangdong,China;2.Xin Jiang Dadeheng Science and Technology Co.,Ltd.,Luntai 841600,Xinjiang,China);Research on Compound Beverage of Pomegranate and Haw[J];Food Research and Development;2011-02
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