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[摘要]
本文分析了传统杏仁饼生产中存在的产品加工工艺不够科学、产品微生物指标不易控制和产品营养成分不太合理这三方面的问题，在保留了传统工艺的精华上，介绍了解决这些问题的相关技术和方法，对相关产品的质量改进及新产品开发具有一定的参考价值。
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[Abstract]
Three key problems existed in traditional production of almond cake were analyzed in the article, including the unsuitable processing technologies, difficulty in microbial control and the unbalanced nutritional components in the cake. And the methods for solving these problems were also presented to improve the quality of almond cake and for new product development.
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