香酥木豆加工工艺的改进与中试

The Technology Improvement and Intermediate Experiment of Spicy-crisp Pigeonpea

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.

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.