| 板栗加工技术研究进展 |
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| 引用本文： | 朱丽清,高海生,刘绍军.板栗加工技术研究进展[J].食品科学,2011(Z1). |
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| 作者姓名： | 朱丽清 高海生 刘绍军 |
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| 作者单位： | 秦皇岛金海粮油工业有限公司;河北科技师范学院食品学院; |
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| 基金项目： | 河北省科技厅资助项目(11221008D)的部分内容 |
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| 摘 要： | 本文简单阐明了板栗的营养成分。介绍了板栗破壳新技术——气体射流冲击技术的特点、实验装置和破壳工艺;介绍了板栗精深加工中系列产品的开发与研制工艺,包括酥脆营养板栗脆片、低糖板栗果脯、板栗制蓉、五香板栗、板栗奶、天然全板栗饮料、板栗营养粉、板栗酒等。
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| 关 键 词： | 板栗 破壳技术 产品开发 |
Progress of chinese chestnut process technology and production model |
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| Gao Haisheng Liu Shaojun,Shi Pengbao.Progress of chinese chestnut process technology and production model[J].Food Science,2011(Z1). |
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| Authors: | Gao Haisheng Liu Shaojun Shi Pengbao |
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| Affiliation: | Gao Haisheng Liu Shaojun,Shi Pengbao(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao,066000) |
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| Abstract: | The nutrient ingredients of chinese chestnut were briefly introduced.The characteristic,experimental installation and shelling technology of Air-Impingement Jet technique were also introduced.Development techniques of serial products in chinese chestnut deep processing including chestnut crisp,low sugar preserved chestnut,chestnut paste,spiced chestnut,chestnut milk,natural pure chestnut drink,nutrient chestnut powder and chestnut wine. |
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| Keywords: | chinese chestnut shelling technology product development |
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