摘要
通过对膨化巧克力米饼的工艺特性、影响巧克力米饼质量的因素等方面的研究,将巧克力涂衣技术与膨化技术相结合,确定了最佳工艺参数,制作出涂衣巧克力米饼。
This paper studied the processing technology rice cakes of chocolate, the factors that influenced rice cakes of quality, combine the puffing and coating technology, the parameter of technology were defined, the rice cakes coated with chocolate were developed.
出处
《食品科技》
CAS
北大核心
2003年第12期42-43,46,共3页
Food Science and Technology
关键词
膨化食品
米饼
巧克力
puffed food
rice cake
chocolate
