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松仁深加工中去皮工艺研究
【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。
【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.
- 【文献出处】 食品科学 ,Food Science , 编辑部邮箱 ,2002年08期
- 【分类号】TS255
- 【被引频次】11
- 【下载频次】226