摘要
尝试以普通干红枣为原料开发一种脆枣的休闲食品。在单因素试验的基础上,对脆枣工艺进行研究,确定了脆枣的最佳工艺。脆枣的最佳工艺为:干枣调味液中浸泡16 h,于80℃的远红外电热烤箱中干燥15 h。
A crisp jujube snack food was developed, with dried jujube as the main mw material. Based on the single-factor test, the technology of crisp jujube was studied to determine the optimum technology of crisp jujube. The optimum technology for crisp jujube was that soak in liquid condiment for 16 h before bake in infrared oven at 80 ℃ for 15 h.
出处
《食品工业》
北大核心
2013年第4期106-108,共3页
The Food Industry
关键词
脆枣
工艺
优化
crisp jujube
technology
optimum
