摘要
以新疆特产薄皮核桃为原料,对加工中核桃仁进行了系列产品配方工艺条件研究。通过系统配方试验研究,开发出适合的薄皮核桃仁的产品,主要为琥珀核桃仁、椒盐核桃仁、奶油核桃仁和五香核桃仁4种产品。
Using Bao-pi walnut which is one of the Xingjiang specialties as rawmaterial, the technical conditions for flavore walnut kernel are studied in this paper. Based on falvore formula factor test, the suitable for the development of Xinjiang Bao-pi walnut products. As follows： amber walunt kernel, spiced salt walunt kernel, spiced walunt kernel, cream walunt kernel. A total of four species products.
出处
《农产品加工（下）》
2013年第3期44-46,共3页
Farm Products Processing
基金
新疆轻工职业技术学院校企合作项目
关键词
琥珀核桃仁
椒盐核桃仁
奶油核桃仁
五香核桃仁
amber walunt kernel
spiced salt walunt kernel
spiced walunt kernel
cream walunt kernel
