| 喷雾干燥速溶甘蓝粉的工艺研究 |
| |
| 引用本文： | 弓志青,石贤权,王文亮,程安玮,孙华,陈相艳.喷雾干燥速溶甘蓝粉的工艺研究[J].山东农业科学,2013,45(4):96-98. |
| |
| 作者姓名： | 弓志青 石贤权 王文亮 程安玮 孙华 陈相艳 |
| |
| 作者单位： | 山东省农业科学院农产品研究所,山东济南,250100 |
| |
| 基金项目： | 农业部公益性行业科研专项"蔬菜副产物综合利用技术研究与示范" |
| |
| 摘 要： | 为研究速溶甘蓝粉的加工工艺,对影响喷雾干燥甘蓝粉品质的几个因素进行了试验,结果表明:喷雾干燥进口温度为180℃,均质压力为20 MPa,均质2次,添加总固形物含量60%的麦芽糊精作为助干剂,喷雾效果较好,进一步通过流化床造粒,可得到冲调性较好的甘蓝固体饮料。经此工艺加工的甘蓝粉营养损失小,速溶性好。
|
| 关 键 词： | 喷雾干燥 甘蓝粉 工艺 |
Study on Production Technology of Instant Cabbage Powder by Spray Drying |
| |
| Gong ZhiQing
,
Shi XianQuan
,
Wang WenLiang
,
Cheng AnWei
,
Sun Hua
,
Chen XiangYan.Study on Production Technology of Instant Cabbage Powder by Spray Drying[J].Shandong Agricultural Sciences,2013,45(4):96-98. |
| |
| Authors: | Gong ZhiQing Shi XianQuan Wang WenLiang Cheng AnWei Sun Hua Chen XiangYan |
| |
| Institution: | (Institute of Agricultural Product, Shandong Academy of Agricultural Sciences, Jinan 250100, China) |
| |
| Abstract: | In order to study the production technology of instant cabbage powder, several factors affecting its quality were tested and analyzed. The results showed the optimum conditions were 180℃ of inlet air tem- perature, 20 MPa of homogenizer pressure for 2 times, 60% additive amount of maltodextrin as drying agent; and through fluided -bed agglomeration, the instant solid beverage could be produced. The obtained cabbage powder had higher nutrition and better solubility. |
| |
| Keywords: | Spray drying Cabbage powder Technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
