苹果脆片是在真空状态或负压状态下,通过油炸或其他的方 法,将苹果内的水分蒸发掉,外形及颜色不发生变化,从而得到含水在5% 左右的制品。它不含色素,无防腐剂,富含纤维, 是纯天然的休闲食品。
他说,我们从未给苹果脆片染色。
本文报道了真空油炸苹果脆片防潮、降油的新方法。
This paper presented the new methods for moistureproof and reducing oil uptake of vacuum Fried apple slices.
论述了苹果脆片的工艺流程及操作要点,提出改进生产工艺的几项建议。
In this paper, process flow and key techniques of producing apple chips are discussed, and recommendations on how to improve the processing techniques are mentioned as well.
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