Optimization of Vacuum Flavoring Technology and Quality Analysis of Pepper-flavored Peanut Kernel
The traditional processing method of peanuts has drawbacks such as high energy consumption, slow flavor absorption, and long processing cycles, to get better flavor of pepper-flavored peanut kernel snack food, this study used the vacuum technology combining with traditional technology to optimize by...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050307 |