一种压差膨化龙牙楤木酥脆食品的加工工艺研究
Forest by-Product and Speciality in China（2018）
Abstract
试验采用压差膨化对龙牙楤木嫩茎叶进行酥脆食品的加工研究,确定最佳生产工艺条件为脆化温度90℃,压力差0.3MPa,停滞时间90min,含水率3％以下,抽真空时间1h,真空度-0.098MPa.待脆化完成后,物料冷却至45℃取出按品相规格分级.
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