【摘要】 分别研究α-淀粉酶和麦芽淀粉酶水解板栗粉的工艺条件及烘干法和喷雾干燥法对板栗粉质量的影响,得出产物中还原糖含量在14%～18%时,产品具有良好的速溶性,同时保留了板栗的风味。更多还原

【Abstract】 This article researched the technics of α-amylase and malt amylase hydrolyzing chestnut flour,Researching the influence of chestnut flour using hot air drying and spray drying. This article find the products have good resolvable characteristic and good chestnut flavor when the content of sugar with deoxidize character was 14%~18%.更多还原