【摘要】 针对板栗原料的特性和板栗深加工产品的现状,对板栗粉状速溶即食食品进行了实验研究,其中对产品的防褐变和稳定性进行了重点分析,得出了该产品的最佳工艺生产条件和控制参数。更多还原

【Abstract】 Based on the present condition of Chinese chestnut products, the quickly dissolving and convenient eating Chinese chestnut powder according to the character of Chinese chestnut was prepared. The anti- browning and stability of the Chinese chestnut powder were studied detailly. The optimal processing technology and control parameters were determined.更多还原