| 大麦苗粉的制粉工艺优化及护色工艺 |
| |
| 引用本文： | 李鸳,李平,王志才.大麦苗粉的制粉工艺优化及护色工艺[J].农产品加工．学刊,2013(4):38-41. |
| |
| 作者姓名： | 李鸳 李平 王志才 |
| |
| 作者单位： | 安徽农业大学;合肥顶绿食品股份有限公司;同济大学 |
| |
| 摘 要： | 以新鲜大麦叶为对象,研究湿法超微粉碎、真空冷冻干燥生产大麦苗的制粉工艺,探讨该工艺较优的流程及参数。结果表明,以喷雾干燥方式最大程度保留大麦苗的营养,最适宜大麦苗粉的加工为目标,其最优设计为:进风温度160℃,出风温度60℃,均质压力35 MPa。
|
| 关 键 词： | 大麦苗粉 制粉工艺 质量控制 |
Flour Milling Technology Optimization and Color-keeping Technology of Young Barley Leaf Powder |
| |
| LI Yuan,LI Ping,WANG Zhi-cai.Flour Milling Technology Optimization and Color-keeping Technology of Young Barley Leaf Powder[J].Nongchanpin Jlagong.Xuekan,2013(4):38-41. |
| |
| Authors: | LI Yuan LI Ping WANG Zhi-cai |
| |
| Institution: | 1.Anhui Agricultural University,Hefei,Anhui 230036,China; 2.Tongji University,Shanghai 200092,China;3.Hefei Dinglu Foods Co.,Ltd.,Hefei,Anhui 230001,China) |
| |
| Abstract: | This article takes the fresh leaf of barley as a research subject,ultra-fine pulverization by wet processing and vacuum freeze drying are investigated to study on flour milling technology,and the technological process and parameters of the optimum technology are discussed.The results show that spray drying could largely retain the nutritional value of young barley leaf,which is the optimum technology for processing young barley leaf powder.The optimum technological conditions are as follows:entering air temperature 160℃,leaving air temperature 60℃,and pressure of homogenization 35 MPa. |
| |
| Keywords: | young barley leaf powder flour milling technology quality control |
| 本文献已被 CNKI 等数据库收录！ |
|
