栗粉

栗粉护色和干燥中的关键工艺

Study on the Color Protecting and Drying Processing of Chestnut Flour

栗粉的理化与功能特性研究

Study on the Physicochemical and Functional Properties of Chestnut Flour

不同干燥方法对栗粉的理化性质与功能特性的影响

Effect of Drying Methods on the Physicochemical and Functional Properties of Chestnut Flour

生栗粉添加量在4%～5%、熟栗粉添加量5%～6%时，烤出的面包具有最佳的板栗风味和面包应有的品质；

Bread with optimum quality and chestnut flavor has been obtained with addition of 4 % ~ 5 % of raw chestnut powder or of 5 % ~ 6 % of cocked chestnut powder respectively .

结论栗柄金粉蕨乙醇粗提物可明显解除肌颤，改善呼吸；

Conclusion : The coarse extraction from onychium lucidum could relieve myoclonia and improve breathing obviously .

栗柄金粉蕨粗提物对家兔急性敌百虫中毒的解救作用

The Remedy Function of the Coarse Extraction from Onychium Lucidum for the Rabbits with Acute Metrifonate Poisoning