【摘要】 以优质板栗为原料,米粉、糊精、白砂糖等为辅料,采用了先进的微波剥壳法,研究了板栗米粉的加工、配方等工艺参数。结果表明:板栗经去壳、干燥、炒制以后,再与米粉配制,所得产品即有板栗炒制所特有的风味,而且具有米粉易冲调,易于消化,便于食用的特点。经实验得出最佳配比是:板栗粉55%;米粉20%;糊精10%;白砂糖15%。所得产品色、香、味、口感俱佳,品质较好。更多还原

【Abstract】 We utilize the high-quality chestnut as the raw material,after being hulled,dried and fried,we mix the chestnut flour with rice flour,the poroduct we got has a special taste of fried chestnut,it also has the charac-teristics of rice flour,which is well soluble and digestable,easy to be consumed.Through the experiment,we got the best recipe of the procuct is:Chestnut powder:55%,rice flour:20%,dextrin:10%,cane sugar:15%.The colour and the flavor of the product are good,the quality of product is the best.更多还原