食品科学 ›› 2007, Vol. 28 ›› Issue (9): 672-675.
• 技术应用 • 上一篇 下一篇
汤浩源, 张永勤
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TANG Hao-Yuan, ZHANG Yong-Qin
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摘要: 研究了草莓的冷冻干燥及巧克力涂衣方法的生产工艺,确定了冻干草莓的工艺参数及巧克力涂衣的两种方法的生产参数,其中以喷淋挂衣法为佳。
关键词: 草莓, 冷冻干燥, 巧克力
Abstract: The production process was studied for strawberry in freeze-drying and chocolate covering in order to prevent from the loss of its vitamin C,color and aroma.The optimized processing parameters are:20 h,-20 ℃ for freezing,drying on 40℃ heater plate in the vacuum of 60~100 Pa for 16 h,and prinkling with chocolate as a comparison to rolling.
Key words: strawberry, freeze-drying, chocolate
汤浩源, 张永勤. 冷冻干燥草莓巧克力的研制[J]. 食品科学, 2007, 28(9): 672-675.
TANG Hao-Yuan, ZHANG Yong-Qin. Development of Freeze-dried Strawberry Covered with Chocolate[J]. FOOD SCIENCE, 2007, 28(9): 672-675.
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