摘要
对纯净水生产天然核桃乳的工艺进行了探讨，对核桃去壳后烘烤、去皮、配料、稳定性等工艺条件作了深入研究。结果表明：纯净水制核桃乳在产品色、香、味及稳定性等方面都表现出良好的性能。
This paper investigates into the processing technique of natural walnut beverage made with purified water The techniques of baking,peeling,prescription and stability are discussed in detail The results obtained show that purified water has good property to the products color,flavor and stability
出处
《四川工业学院学报》
1998年第1期50-54,共5页
Journal of Sichuan University of Science and Technology
关键词
核桃乳
稳定性
纯净水
walnut beverage
stability
purified water
