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Study on Processing Technology of the Crisp Chestnut Pastry
Author(s): 
Pages: 157-159
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  板栗酥糕加工工艺配方;
Abstract: 对板栗芙蓉酥糕的加工工艺进行了研究.结果表明:板栗热蒸熟化时在水中加入0.06%NaHSO3,热蒸时间30 min具有很好的熟化护色效果.主要原料的最佳质量配比为:m(板栗):m(糯米粉):m(面粉):m(白砂糖)=2.0:0.5:0.3:0.6.在炒制时,加入占主要原料5%的植物油与熟猪油按质量比1:1的混合油,炒制30min,可获得较好的感官质量.
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