Study on the Processing Technology of Non-fried Walnut Products
[Objective]In order to richen walnut products,extend the walnut industry chain and explore the way of fruit processing development.[Method]The research subject was Wen-185,which was Xinjiang' s main walnut,and the processing technology of non-fried walnut was applied to study the optimum conditions of pre-cooking,honey-dipped,baking and breading.[Result]The results showed that precooked liquid concentration was 3％ and the time was 2 min.The best proportion of sugar and walnut was 60∶ 1.The best baking temperature was 160℃ and the baking time was 25 minutes.The ratio of powder and walnut was 40∶1.[Conclusion]Through research of non-fried walnut processing technology,developing a series of walnut leisure food provided reference for producing high quality walnut snack food.
国家科技期刊平台
NSTL
万方数据
维普
