摘要
以南瓜为原料,重点研究了低脂化脱水南瓜片生产过程中切片、烫漂工序对干燥速率和成品品质的影响,探索生产低脂化脱水南瓜片的最佳工艺。
The processing technology of low fat and dehydrated pumpkin chips was studied in this paper,especially the effect of the slicing and blanching on the quality of production.The optimum parameters during the process were found.
出处
《食品科技》
CAS
北大核心
2002年第5期21-23,共3页
Food Science and Technology
