| 膨化蛋清食品的研制 |
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| 引用本文： | 巴吐尔,热夏提.膨化蛋清食品的研制[J].新疆农业大学学报,2000,23(2):77-78. |
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| 作者姓名： | 巴吐尔 热夏提 |
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| 作者单位： | 新疆农业大学食品科学系,乌鲁木齐 |
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| 摘 要： | 介绍了以蛋清，蔗糖为主要原料，利用蛋清的起泡特性，经过强烈搅拌，使蛋清产生大量泡沫后，在较高的温度下进行烘烤而得到的膨化蛋清食品的生产工艺、操作过程及对产品质量要求等方面一些新的研究成果。
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| 关 键 词： | 膨化蛋清食品 生产工艺 产品质量 |
Research on Puffing of Egg White Food |
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| Batuer,Rixiati\,.Research on Puffing of Egg White Food[J].Journal of Xinjiang Agricultural University,2000,23(2):77-78. |
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| Authors: | Batuer Rixiati\ |
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| Abstract: | The technology, operating main points and quality demand of instant edible puffing egg white food were studied .The food was made briefly with egg white and sugar, utilizing egg white's specific foam property.Through violently stirring egg white a lot of foam was produced, then through roast at higher temperature a highly nutritious new product was obtained. |
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| Keywords: | egg white puffing product |
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