摘要
板栗是高淀粉含量的干果制品。将这类原料制成果脯有着不同于其它果脯制作的技术难度。对低糖板栗果脯加工中的关键技术研究情况作简单的介绍,为这类高淀粉含量的干果制品的深加工提供一条可行的依据。
The chestnut is dry fruit with high composing of starch. Making this kind of material to be sugared fruits has its difficulties in technology different from other processing of sugared fruits. The studies of the key technology in processing of the low sugared chestnut were introduced. It provides a feasible way for the deep develop of dry fruit with high composing of starch.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期172-175,共4页
Food Research and Development
关键词
板栗
果脯
关键技术
chestnut
sugared fruit
key technology
