冰瓜子的加工工艺研究

Study on the Technology of Cool Melon Seeds

以西瓜子为原料,重点研究炒制时间、卤料的配比、卤液的添加量、薄荷油与包膜剂的配比对冰瓜子质量的影响。为冰瓜子的工业化生产提供理论依据。

Seeds of watermelon used as raw materials, the time of stir-fry, ratio of spices, volumes of flavouring solution and ratios of mint-oil to additives of envelope to ice melon seed quality were discussed in particular, which provides the theory basis for the ice melon seed industrialization production.