摘要
研究了松仁深加工中三种去皮工艺,实验结果表明:烘焙去皮法质量最好,最佳工艺参数:温度 40℃、装载量10kg/m2、时间3h。
Three kinds of rinding technology of pinenut were studied.Rinding pinenuts by means of baking yielded good quality withthe baking condition at 40℃,3h and the amount of pinenut loading as 10kg/m2.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期169-172,共4页
Food Science
