技术文摘 关键词：话梅，评价标准，SAS分析 [gap=738]Key words:preserved plum；evaluation criterion；SAS software
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Preserved Plum Nigiri 梅肉紫菜卷
preserved plum with fruit juice 果汁应子
Special Preserved Plum 特级相思梅肉
preserved plum seedless 化核嘉应子
sugar preserved plum 李子蜜饯
The processing formula of the sugar-free troche of preserved plum using moist pellet manufacturing method were studied.
研究了用湿颗粒法生产无糖型话梅含片的配方。
The result showed that the quantities of salt, citric acid, sodium citrate, preserved plum flour and maltitol had great effects on the flavour of the troche.
结果表明，食盐、柠檬酸、柠檬酸钠、话梅粉和麦芽糖醇这几种主要原辅料的用量对无糖型话梅含片的风味有较大的影响。
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