食品科学 ›› 2004, Vol. 25 ›› Issue (11): 112-114.
• 工艺技术 • 上一篇 下一篇
姚亚平, 曹炜
出版日期:
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YAO Ya-Ping, CAO Wei
Online:
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摘要: 以蜂胶和红枣为原料,采用乳化、喷雾干燥等技术,研究了蜂胶红枣速溶粉的生产工艺。结果表明,明胶可以很好的乳化蜂胶,得到均匀稳定的蜂胶乳状液。以麦芽糊精为原料可以生产出速溶性好的产品,且蜂胶产品的感官质量得到了明显的改善。
关键词: 蜂胶, 红枣, 速溶粉, 加工工艺
Abstract: Using emulsification and sprayer dryness techniques, the processing technology of propolis-jujube instant powderwas determined. The results showed that propolis could be emulsified by glutin and dextrin was used in order to producepropolis-jujube instant powder. A high quality product was obtained in this study.
Key words: propolis, jujube, instant powder, processing technology
姚亚平, 曹炜. 蜂胶红枣速溶粉加工工艺研究[J]. 食品科学, 2004, 25(11): 112-114.
YAO Ya-Ping, CAO Wei. Study on Processing Technology of Propolis-jujube Instant Powder[J]. FOOD SCIENCE, 2004, 25(11): 112-114.
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