| 香酥木豆加工工艺的改进与中试 |
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| 引用本文： | 邱坚,和润喜,张建云,李正红,吕福基.香酥木豆加工工艺的改进与中试[J].西南林学院学报,2001,21(3):180-183. |
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| 作者姓名： | 邱坚 和润喜 张建云 李正红 吕福基 |
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| 作者单位： | 1. 西南林学院资源学院,
2. 中国林业科学研究院资源昆虫研究所, |
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| 基金项目： | 国家林业局948引进项目(98-4-15)及云南省应用基础研究基金资助项目(97C034Q) |
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| 摘 要： | 在小试的基础上，对香酥木豆的加工工艺进行改进与中试，生产出的香酥木豆具有木豆的固有色泽和特殊香味，酥脆度较好。
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| 关 键 词： | 香酥木豆 加工工艺 中试 |
| 文章编号： | 1003-7179(2001)03-0180-04 |
The Technology Improvement and Intermediate Experiment of Spicy- crisp Pigeonpea |
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| QIU Jian ,HE Run-xi ,ZHANG Jian-yun ,LI Zheng-hong ,LU Fu-ji.The Technology Improvement and Intermediate Experiment of Spicy- crisp Pigeonpea[J].Journal of Southwest Forestry College,2001,21(3):180-183. |
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| Authors: | QIU Jian HE Run-xi ZHANG Jian-yun LI Zheng-hong LU Fu-ji |
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| Institution: | QIU Jian 1,HE Run-xi 1,ZHANG Jian-yun 2,LI Zheng-hong 2,LU Fu-ji 2 |
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| Abstract: | This paper reviews intermediate experiment of processing technology of spicy-crisp pigeonpea, which is based on small-scale tests. The spicy-crisp pigeonpea is of special sweet smell and original colors .its has higher quality than before. |
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| Keywords: | spicy-crisp pigeonpea processing technology middle-sized experiment |
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