摘要
本文介绍采用真空低温膨化技术取代真空油炸膨化技术 ,研制纯天然苹果脆片的生产工艺和技术条件 。
This paper introduced the technological process and operating condition for studing the pure natural apple chips with puffed technique of special flavour and quality of vacuum low-temperature replacing vacuum frying. The effecting factors of products were disscussed.
出处
《宁夏农学院学报》
2000年第2期85-87,共3页
Journal of Ningxia Agricultural College
关键词
苹果脆片
真空低温膨化
风味
品质
aple chips vacuum low-temperature puff technique
