摘要
对锥栗干制中蜡质层的去除、干燥等工艺进行了研究。结果表明,锥栗果经2.0%Na2CO3碱液蒸煮去蜡,可缩短干制时间;在100℃的温度下,经过7.5 h的干燥,可使制品栗仁的色泽(黄色)在保质期(6个月以上)内得以保持。
The needed drying duration was shortened by the cooking of henrychinkapin nut in 2.0% solution of Na2CO3. Taking the processing condition of 7.5 hours＇100℃ drying, the original yellow colour of the nutlet could be preserved for more than 6 months.
出处
《亚热带农业研究》
2005年第3期60-63,共4页
Subtropical Agriculture Research
关键词
锥栗
干制
henrychinkapin
drying
