摘要
本文以胡萝卜为原料,采用气流膨化技术,研究品种、去皮、切分、糖煮、水分含量、膨化温度、压力差、停滞时间诸因素对胡萝卜膨化效果的影响。
This article used carrots as materials and adopted explosion-puffing technology to produce crisp carrot, and studied the influence of variety, peeling, cutting, candy, moisture content, operation temperature, pressure difference and residence time on carrot puffing.
出处
《现代食品科技》
EI
CAS
2006年第1期45-47,50,共4页
Modern Food Science and Technology
基金
山东省科技攻关项目(011050101)
关键词
气流膨化
酥脆胡萝卜
Explosion-puffing
Crisp carrot
