Measures that punctured fresh cheery tomato were dipped in saturated CaCl 2 solution for 2 hours and 6 g/ kg sodium alginate was added into the syrup and technology of high dipping temperature and thickness of syrup increased gradually could improve the shape of product.

  • 经穿刺处理的樱桃番茄,用饱和氯化钙溶液浸泡1.5h,糖液中添加经胶体磨处理的海藻酸钠6g/kg,提高糖渍温度和采用分次加糖的工艺能显著改善产品的饱满度;

  • 互联网摘选 2025-03-03 13:54:26

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