摘要
以半干枣为原料，采用气流膨化技术，从品种、水分含量、膨化温度、压力差、停滞时间几个方面对膨化空心脆枣的生产工艺进行研究。
Chinese date used as materials and adopted explosion-puffing technology to produce hollow crisp Chi-nese date,Its process technology which includes variety,moisture content,operation temperature,pressure differenceand residence time were studied.
出处
《食品工业》
北大核心
2004年第5期36-38,共3页
The Food Industry
基金
山东省科技攻关项目(011050101)果蔬加工膨化技术与产业化
