| 果蔬脆片工业化生产探讨 |
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| 引用本文： | 尤逢惠,江舰,万娅琼,储耀宇.果蔬脆片工业化生产探讨[J].畜牧与饲料科学,2009,30(6):119-121. |
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| 作者姓名： | 尤逢惠 江舰 万娅琼 储耀宇 |
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| 作者单位： | 安徽省农业科学院农产品加工研究所,安徽,合肥,230031 |
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| 摘 要： | 果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分,并能长期保存的食品.笔者比较了四代国内果蔬脆片生产设备的利弊,同时,也对影响果蔬脆片生产的关键点进行了分析.从生产实际考虑得出结论:第四代设备应该是果蔬脆片生产的首选.
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| 关 键 词： | 果蔬脆片 生产设备 生产关键点 |
Discussion on Industrialization Production of Fruit-vegetable Crisp |
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| YOU Feng-hui,JIANG Jian,WAN Ya-qiong,CHU Yao-yu.Discussion on Industrialization Production of Fruit-vegetable Crisp[J].Animal Husbandry and Feed Science,2009,30(6):119-121. |
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| Authors: | YOU Feng-hui JIANG Jian WAN Ya-qiong CHU Yao-yu |
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| Institution: | Institute of Agricultrual Product Process;Anhui Agricultrual Science Academy;Hefei 230031;China |
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| Abstract: | The fruit-vegetable crisp is a new kind of long preservable food with dehydration by low-temperature and vacuum-fry technology.The advantages and disadvantages of four generations of its domestic production equipments were compared in the paper,and the critical control points affecting its production also were analyzed.From the point of practical production,the conclusion was made that the Fourth Generation equipment is the first choice for the production of fruit-vegetable crisp. |
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| Keywords: | fruit-vegetable crisp production equipments critical control point in production |
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