| 泡腾片在食品业中的研究进展 |
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| 引用本文： | 高丽娇,程尚,杨金龙,罗文华.泡腾片在食品业中的研究进展[J].现代农业科技,2019(24). |
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| 作者姓名： | 高丽娇 程尚 杨金龙 罗文华 |
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| 作者单位： | ;1.重庆市畜牧科学院 |
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| 摘 要： | 泡腾片具有崩解迅速、口感良好、服用方便、质量稳定等特点。在食品业中泡腾片主要是固体饮料,例如茶泡腾片、维生素泡腾片、果蔬泡腾片等。本文概述了我国泡腾片在食品业中的研究进展,并展望了泡腾片在食品业的应用前景,以期为泡腾片的开发利用提供参考。
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| 关 键 词： | 泡腾片 辅料 制备工艺 质量检测 应用前景 |
| 收稿时间： | 2019/8/22 0:00:00 |
| 修稿时间： | 2019/8/22 0:00:00 |
Research progress of Effervescent tablets in Food industry |
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| Abstract: | Advantages of effervescent tablets are rapidly disintegrating, taste good, convenient, stable quality. Effervescent tablets is mainly solid beverage in the food industry, such as tea effervescent tablets, vitamin effervescent tablets, fruits and vegetables effervescent tablets, etc. This paper summarizes the research progress of effervescent tablets in the food industry in China, and application prospect of effervescent tablets is forecasted also. |
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| Keywords: | effervescent tablets excipient preparation technology quality inspection |
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