| 富硒黑花生乳加工工艺研究 |
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| 引用本文： | 刘月英,赵士豪,陈连文,关中波.富硒黑花生乳加工工艺研究[J].安徽农业科学,2007,35(7):2074-2074,2110. |
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| 作者姓名： | 刘月英 赵士豪 陈连文 关中波 |
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| 作者单位： | 1. 河北经贸大学生物科学与工程学院,河北石家庄,050061;2. 河北省农林科学院粮油作物研究所,河北石家庄,050031 |
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| 摘 要： | 通过正交试验对富硒黑花生乳的加工工艺进行了研究.结果表明,当料水比为1∶15时,加入蔗糖脂肪酸酯0.25%、单硬脂酸甘油酯0.20%、羧甲基纤维素钠0.10%、白砂糖8%的富硒黑花生乳感官质量最佳.
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| 关 键 词： | 富硒黑花生 花生乳 加工工艺 |
| 文章编号： | 0517-6611（2007）07-02074-01 |
| 修稿时间： | 2006-11-29 |
Study on Processing Technology of Black Peanut Emulsion Rich in Selenium |
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| LIU Yue-ying et al.Study on Processing Technology of Black Peanut Emulsion Rich in Selenium[J].Journal of Anhui Agricultural Sciences,2007,35(7):2074-2074,2110. |
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| Authors: | LIU Yue-ying |
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| Institution: | College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061 |
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| Abstract: | The processing technology of black peanut emulsion rich in selenium was studied with orthogonal tests.The results showed that the best sensory quality were obtained when the ratio of material and water was 1∶15,and the contents of SE,GMS,CMC-Na and sugar were 0.25%,0.20%,0.10% and 8% respectively. |
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| Keywords: | Black peanut rich in selenium Peanut emulsion Processing technology |
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