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]. 西南林业大学学报, 2001, 21(3): 180-183. DOI: 10.11929/j.issn.2095-1914.2001.03.011
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]. 西南林业大学学报, 2001, 21(3): 180-183. DOI: 10.11929/j.issn.2095-1914.2001.03.011
shu
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 University, 2001, 21(3): 180-183. DOI: 10.11929/j.issn.2095-1914.2001.03.011
Citation: 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 University, 2001, 21(3): 180-183. DOI: 10.11929/j.issn.2095-1914.2001.03.011
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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
  • 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.

     

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