摘要
本文介绍了德国巧克力工厂采用的焙炒新工艺。并和旧式焙炒工艺进行了对比。最后对焙炒时可可豆风味的变化问题进行了讨论。
A new roasting technique used in the chocolate factory of German has been introduced in this paper. It's compared with the old roasting technique. And then the change of cocoa beans taste after roasting was discussed.
出处
《食品工业科技》
CAS
CSCD
北大核心
1991年第3期26-30,共5页
Science and Technology of Food Industry
