食品科学 ›› 2002, Vol. 23 ›› Issue (8): 169-172.
• 工艺技术 • 上一篇 下一篇
饶国华, 陈锦屏, 王军
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RAO Guo-Hua, CHEN Jin-Ping, WANG Jun
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摘要: 研究了松仁深加工中三种去皮工艺,实验结果表明:烘焙去皮法质量最好,最佳工艺参数:温度 40℃、装载量10kg/m2、时间3h。
关键词: 松仁, 去皮工艺
Abstract: Three kinds of rinding technology of pinenut were studied.Rinding pinenuts by means of baking yielded good quality withthe baking condition at 40℃,3h and the amount of pinenut loading as 10kg/m2.
Key words: Pinenut , Rinding technology
饶国华, 陈锦屏, 王军. 松仁深加工中去皮工艺研究[J]. 食品科学, 2002, 23(8): 169-172.
RAO Guo-Hua, CHEN Jin-Ping, WANG Jun. [J]. FOOD SCIENCE, 2002, 23(8): 169-172.
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