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真空冻干非油炸膨化酥脆冬枣生产技术

The Vacuum Freeze-drying Technology of Non-fried Puffed Srisp Winter Jujube
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摘要 简述了真空冻干非油炸膨化冬枣生产技术的必要性,阐述了真空冻干非油炸膨化冬枣的生产工艺流程、设备的设计、改造、创新及操作要点。 This article mainly resumes the necessity of the vacuum freeze-drying technology of non-fried puffed crisp winter jujube. The production processing, design of device, transformation, innovation and operation essentials of the winter jujube are reviewed in this article.
作者 冀利 孙曙光 张克林
机构地区 山东省食品发酵工程重点实验室 山东沾化浩华果汁有限公司
出处 《食品与发酵科技》 CAS 2013年第3期37-39,共3页 Food and Fermentation Science & Technology
关键词 真空冷冻干燥 非油炸膨化 酥脆冬枣 vacuum freeze drying non-fried puffing crisp winter jujube
分类号 TS255.36 [轻工技术与工程—农产品加工及贮藏工程] TS255.42 [轻工技术与工程—农产品加工及贮藏工程]
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食品与发酵科技
2013年 第3期

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