期刊论文

中文

食品工业科技

1002-0306

2003

24

10

102-103

10.13386/j.issn1002-0306.2003.10.027

湖南金农生物资源股份有限公司技术攻关项目；

本校为第一机构

研究了水皂角提取物的烘焙工艺，确定了烘焙温度、烘焙时间、烘焙次数。结果表明，在110℃烘焙2次，每次1h可明显提高水皂角的风味，而不影响共生理活性。

This paper studies a roasting process of cassia nomame extract and roasting temperature, time, and the times of roast were determined. The experimental results indicated that the best technological parameters are 110℃ for the roast temperature, roasting 2 times, and 1 hours each time. The results were satisfactory in terms of flavor improvement of cassia nomame extract...