| 保山市核桃烘烤现状调查分析 |
| |
| 引用本文： | 杨晏平,董诗凡,黄佳聪,吴建花.保山市核桃烘烤现状调查分析[J].林业调查规划,2014,39(5):119-122. |
| |
| 作者姓名： | 杨晏平 董诗凡 黄佳聪 吴建花 |
| |
| 作者单位： | 保山市林业技术推广总站,云南保山,678000 |
| |
| 基金项目： | 云南省保山市科技计划“核桃智能化无烟烧烤技术研究与推广”项目资助 |
| |
| 摘 要： | 核桃鲜果现代智能化烘烤方式烘干,对提高核桃产品品质,增强市场竞争力有重要作用。2011年,对保山市几个核桃加工企业、农民专业合作社进行了核桃鲜果烘烤方式访谈,并对几种主要的烘烤方式开展试验,分析几种烘烤方式的关键技术及优劣势,认为烘烤方式正在向无烟烘烤方式转变,研发低成本、智能控制的户用型烘烤设备是产业发展的需要。
|
| 关 键 词： | 泡核桃 烘烤方式 无烟烘烤 保山市 |
Investigation Report of Walnut Baking Status in Baoshan |
| |
| YANG Yan-ping,DONG Shi-fan,HUANG Jia-cong,WU Jian-hua.Investigation Report of Walnut Baking Status in Baoshan[J].Forest Inventory and Planning,2014,39(5):119-122. |
| |
| Authors: | YANG Yan-ping DONG Shi-fan HUANG Jia-cong WU Jian-hua |
| |
| Institution: | (Forestry Technology Extension Station of Baoshan City, Baoshan, Yunnan 678000, China) |
| |
| Abstract: | The modern intelligent baking methods for fresh walnut,has an important role to improve walnut product quality,and enhance market competitiveness. An investigation on fresh walnut baking methods was carried out in 2011 in walnuts processing enterprises and farmers’ professional cooperatives. After testing on several major baking methods and analysising the advantages and disadvantages of key techniques,the non-smoke baking methods considered as main developing trends,which had low-cost,and the intelligent controlling household baking equipment was needed for industrial development. |
| |
| Keywords: | bubble walnut fruit baking methods non-smoke baking Baoshan |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
