| 茶瓜子加工工艺的研究 |
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| 引用本文： | 孙汉巨,姜绍通,高韩玉.茶瓜子加工工艺的研究[J].安徽农业科学,2005,33(12):2352-2353,2358. |
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| 作者姓名： | 孙汉巨 姜绍通 高韩玉 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,安徽,合肥,230009 |
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| 摘 要： | 侧重从白瓜子的去膜条件,调味料的配比、煮制、干燥和炒制的条件,研究了茶瓜子的生产工艺,并得出了最佳工艺参数,可为工业化生产提供理论依据。
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| 关 键 词： | 白瓜子 茶叶 粘膜 炒制 |
| 文章编号： | 0517-6611（2005）12-2352-02 |
| 收稿时间： | 2005-10-31 |
| 修稿时间： | 2005-10-31 |
Study on the Technology of Tea Melon Seeds |
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| SUN Han-ju et al.Study on the Technology of Tea Melon Seeds[J].Journal of Anhui Agricultural Sciences,2005,33(12):2352-2353,2358. |
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| Authors: | SUN Han-ju |
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| Institution: | College of Biological and Food Engineering , Hefei University of Technology, Hefei, Anhui 230009 |
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| Abstract: | Based on the technology of tea melon seeds,the conditions that got rid of the viscid fihn,the match of flavorings and the conditions of cooking,stir-fry and dryness were discussed in particular. The optimum parameters were obtained,which had made a good fundamental for producing tea melon seeds. |
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| Keywords: | White melon seeds Tea Viscid film Stir-fry |
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