| 牛奶伴侣草莓饼干的生产工艺研究 |
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| 引用本文： | 郭团玉.牛奶伴侣草莓饼干的生产工艺研究[J].宁德师专学报(自然科学版),2010,22(1):71-72. |
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| 作者姓名： | 郭团玉 |
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| 作者单位： | 宁德师范高等专科学校生物工程系,福建宁德,352100 |
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| 摘 要： | 采用真空冷冻干燥、低温物理破碎,制作草莓粉,保持草莓原有营养、保健成份和天然本色,为草莓（浆果类水果）的存储以及制品的开拓,提供广阔的空间.利用牛奶、草莓等为原材料,探索其生产工艺流程和合理配方,开发具有营养保健功能的牛奶伴侣草莓饼干.产品有着相当的市场需求和经济效益.
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| 关 键 词： | 草莓 饼干 生产工艺 |
Research on production techniques for biscuits with milk and strawberry |
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| GUO Tuan-yu.Research on production techniques for biscuits with milk and strawberry[J].Journal of Ningde Teachers College(Natural Science),2010,22(1):71-72. |
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| Authors: | GUO Tuan-yu |
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| Institution: | Department of Biological Engineering/a>;Ningde Teachers' College/a>;Ningde Fujian 352100/a>;China |
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| Abstract: | Strawberry powder is made by using vacuum,freezing,drying,and low-temperature physical breaking in order to keep its original nutrition,health-care element,and natural feature,and to provide broad space for its(fruits of its kind) storage and the development of its products.Using raw materials such as milk,strawberry and something like that,the author explores technique procedures of its production and its reasonable recipe,and develops the biscuits with milk and strawberry characterized with nutritious and... |
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| Keywords: | strawberry biscuit techniques of production |
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