FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (9): 218-219.
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ZHUANG Yan-Ling, WANG Shu-Lan, LIANG Shao-Long, WANG Ke
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Abstract: The suitable formulation and technique of walnut powder degreased walnut dregs were studied in this experiment.The results showed that addition 10% walnut dregs, 6% malt dextrin, 4% sugar, 4% non-dairy creamer, 6% de-fatted milk poder,0.4% sucrose esters of fatty acids (sucroesters; SE), 0.2% Sodium Tripolyphosphate in thick liquid, we can get high nutritivevalue walnut poder which contained 15% proteins after spraying and drying.
Key words: degrease, walnut powder
ZHUANG Yan-Ling, WANG Shu-Lan, LIANG Shao-Long, WANG Ke. Process Research on Low Fat High Protein Walnut Powder Made by Degreased Walnut Dregs[J]. FOOD SCIENCE, 2004, 25(9): 218-219.
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