| 摘要 |
<p>The present invention relates to a method for manufacturing a mulberry snack, which is popped. The method includes steps of: firstly drying mulberries with cold air at 1-8°C; and secondly drying the mulberries under a depressurized condition at 60-90°C. According to the present invention, force needed to break the mulberry snack is reduced by 7-20%. Therefore, the mulberry snack is less hard than other mulberry snack, which is not processed by the cold drying steps, and has crispy texture. Off-flavor of the mulberry snack is reduced. Texture of the mulberry snack is stabilized to maintain the original shape of the mulberry. Palatability and storability of the mulberry snack are enhanced.</p> |
