| 调味核桃仁加工工艺及其配方研究 |
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| 引用本文： | 徐效圣,申玉飞,张新明,张弥武,陈凤霞.调味核桃仁加工工艺及其配方研究[J].农产品加工．学刊,2013(6):44-46. |
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| 作者姓名： | 徐效圣 申玉飞 张新明 张弥武 陈凤霞 |
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| 作者单位： | 新疆轻工职业技术学院食品工程系;新疆和田玉核食品有限公司 |
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| 基金项目： | 新疆轻工职业技术学院校企合作项目 |
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| 摘 要： | 以新疆特产薄皮核桃为原料,对加工中核桃仁进行了系列产品配方工艺条件研究。通过系统配方试验研究,开发出适合的薄皮核桃仁的产品,主要为琥珀核桃仁、椒盐核桃仁、奶油核桃仁和五香核桃仁4种产品。
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| 关 键 词： | 琥珀核桃仁 椒盐核桃仁 奶油核桃仁 五香核桃仁 |
The Applicatiaon of Technology and Formula in Flavore Walunt Kernel |
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| XU Xiao-sheng,SHEN Yu-fei,ZHANG Xin-ming,ZHANG Mi-wu,CHEN Feng-xia.The Applicatiaon of Technology and Formula in Flavore Walunt Kernel[J].Nongchanpin Jlagong.Xuekan,2013(6):44-46. |
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| Authors: | XU Xiao-sheng SHEN Yu-fei ZHANG Xin-ming ZHANG Mi-wu CHEN Feng-xia |
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| Institution: | 1.Department of Food Engineering,Xinjiang Light Industry Vocational Techniques College;Urumqi,Xinjiang 830021, China;2.Xinjiang Hetian Jade Walnut Food Limited Company,Hetian,Xinjiang 848000,China) |
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| Abstract: | Using Bao-pi walnut which is one of the Xingjiang specialties as rawmaterial,the technical conditions for flavore walnut kernel are studied in this paper.Based on falvore formula factor test,the suitable for the development of Xinjiang Bao-pi walnut products.As follows:amber walunt kernel,spiced salt walunt kernel,spiced walunt kernel,cream walunt kernel.A total of four species products. |
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| Keywords: | amber walunt kernel spiced salt walunt kernel spiced walunt kernel cream walunt kernel |
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