Study on Processing Technology and Stability of Instant Foods by Tremellafuclformis Berk

Abstract

Abstract: The paper studied procedure and term of instant convenient food by Tremellafuclformis Berk.Besides, the factors oft hes tability whicha ffectsb y primarily staple andc omplementm ateriala ssisting ratio,s tability,g raine t.a l., werer esearched. The results indicated that adopting mixed extrusion technology, staple and complement material including rice,sticky rice, powder of sugar, stable reagent being consisted of complex stabilizer and starch, product grain controling at 40 mesh～100 mesh, can availably processt o Tremellafuclformis Berk andr esolving itss tability.

Key words: Tremellafuclformis Berk, procedure, stability

GUO Xiao-Qiang, XU Guang-Yu, YAN Jun, LIU Wei, LI Xiao-Guang, GOU Xiao-Jun. Study on Processing Technology and Stability of Instant Foods by Tremellafuclformis Berk[J]. FOOD SCIENCE, 2005, 26(8): 573-576.

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Study on Processing Technology and Stability of Instant Foods by Tremellafuclformis Berk

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