| 冰瓜子的加工工艺研究 |
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| 引用本文： | 宋坤明,钟亮,孙汉巨. 冰瓜子的加工工艺研究[J]. 农产品加工．学刊, 2006, 0(10): 123-125,129 |
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| 作者姓名： | 宋坤明 钟亮 孙汉巨 |
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| 作者单位： | 合肥工业大学,生物与食品工程学院,合肥,230009 |
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| 摘 要： | 以西瓜子为原料,重点研究炒制时间、卤料的配比、卤液的添加量、薄荷油与包膜剂的配比对冰瓜子质量的影响。为冰瓜子的工业化生产提供理论依据。
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| 关 键 词： | 西瓜子 包膜剂 薄荷油 小麦淀粉 |
| 文章编号： | 1671-9646（2006）10-0123-03 |
| 收稿时间： | 2006-08-21 |
| 修稿时间： | 2006-08-21 |
Study on the Technology of Cool Melon Seeds |
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| Song Kunming,Zhong Hang,Sun Hanjiu. Study on the Technology of Cool Melon Seeds[J]. Nongchanpin Jlagong.Xuekan, 2006, 0(10): 123-125,129 |
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| Authors: | Song Kunming Zhong Hang Sun Hanjiu |
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| Abstract: | Seeds of watermelon used as raw materials, the time of stir-fry, ratio of spices, volumes of flavouring solution and ratios of mint-oil to additives of envelope to ice melon seed quality were discussed in particular, which provides the theory basis for the ice melon seed industrialization production. |
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| Keywords: | seeds of watermelon additive of envelope mint-oil wheat-starch |
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