摘要
研究了果蔬脆片产品的特点及加工技术,指出目前我国在果蔬脆片加工工艺和设备方面存在的问题与解决对策,介绍了果蔬脆片的加工工艺、真空低温油炸技术及其加工设备、加工质量与食品安全控制、真空油炸技术的发展前景等问题,对提高产品卫生质量,保证产品的安全性,提供理论和实践的经验.
Based on the summary about the characteristic of fruit and vegetable crisp chip and the status of the machining technology , this paper points out the problems and the solutions about the technical process and equipment of fruit and vegetable crisp chip, emphasizes on the machining technology of fruit and vegetable crisp chip , the deep-fry of vacuum and low-temperature and the equipments , the quality of process and control of food safety , the development prospects for deep-fry of vacuum.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2007年第6期740-742,共3页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
黑龙江省自然科学基金资助项目(E00-17)
关键词
果蔬脆片
设备
工艺
真空低温油炸
食品安全
fruit and vegetable crisp chip
equipment
technology
deep-fry of vacuum and tow-temperature
food safety
