摘要
本文综述了四川传统核桃糕的发展历史、加工工艺及产品特点,并探讨了四川传统核桃糕产业技术发展的途径。
In this paper, the development history, processing technology and product characteristics of Sichuan traditional walnut cake were summarized, and the ways of technological development of Sichuan traditional walnut cake industry were discussed.
作者
古明亮
彭利兵
宋李朝
刘学彬
Gu Mingliang1,2,3, Peng Libing1, Song Lichao1, Liu Xuebin1,2,3(1.Sichuan Maohua Food Co., Ltd., Meishan620038, China; 2.Sichuan Provincial Research Center of Engineering and Technology for Leisure Candy and Pastry, Meishan620038, China;3.Sichuan International Science and Technology Cooperation Base for Candy and Baking Food, Meishan620038, Chin)
出处
《现代食品》
2018年第15期152-155,共4页
Modern Food
基金
四川省科技计划资助项目(编号:2018NZ0118)
关键词
核桃糕
产品特点
加工工艺
Walnut cake
Product characteristics
Processing technology
作者简介
古明亮（1981-）,男,高级工程师;专业方向为可食资源开发与利用、食品安全与检测.
