1) brittleness-keeping
保脆
1.
To deal with the softening and color intensifying problems in pickling pepper sauce, we studied the brittleness-keeping and color retention technique of pepper sauce.
针对辣椒酱腌制过程中出现的产品脆性变软和颜色加深等问题,对辣椒酱的硬化保脆和护色等工艺进行了探索。
2) crispness-keeping
保脆
1.
Effect of de-astringent and crispness-keeping on Mopan persimmon of vacuum packing;
真空包装对磨盘柿脱涩保脆效果的影响
2.
In this paper, CaCl2 solution was used as crispness-keeping substance, and Zn(Ac)2 solution was used as green-maintaining substance.
以CaCl2溶液为保脆剂、ZnAc2溶液为护色剂,研究了漂烫温度、漂烫时间、CaCl2溶液浓度和ZnAc2溶液浓度等因素对速冻油豆角质构的影响。
3) bowl life
保脆性
1.
Crispness, bowl life,water absorbable index(WAI),water soluble index(WSI),bulk density,solid density and eypansion ratio were analyzed as the main indexes.
选取脆性、保脆性、吸水率(WAI)、溶水率(WSI)、体积密度、固体密度和膨化度为主要指标进行研究。
4) De-astringent and preservation of crispness
保脆脱涩
5) color-and-crispy keeping
护色保脆
6) brittleness-keeping
保脆工艺
1.
Study on the brittleness-keeping technology optimization of pickled mustard tuber processing at low salinity
低盐腌制榨菜保脆工艺的优化研究
补充资料：脆脆小黑豆
脆脆小黑豆
材料：绿心黑豆，盐，糖，肉桂粉
做法：超级简单哦~~把绿心黑豆泡水4个小时，等豆豆胀大，沥干水分，放到小盒子里，加入盐，糖，肉桂粉，然后盖上盖子，甩甩甩，摇摇摇，让味道均匀裹在豆豆表面，接着，把豆豆平铺在盘子里，放到微波炉中，中火开5分钟后拿出，搅拌下，再平铺开，放入微波炉中，中火开3分钟后取出，放凉即可。
小贴士：
豆豆放到盘子当中一定要平铺，不然容易焦掉，而且烤的程度不均匀。
也可以把绿心黑豆换成去皮花生之类的~~黄豆我也试过，不过奇怪的是没有黑豆那么脆，有点软。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。