| 枣粉抗结块实验研究 |
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| 引用本文： | 许牡丹,杨雯,杨艳艳.枣粉抗结块实验研究[J].食品研究与开发,2011,32(12):78-81. |
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| 作者姓名： | 许牡丹 杨雯 杨艳艳 |
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| 作者单位： | 陕西科技大学生命科学与工程学院,陕西西安,710021 |
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| 摘 要： | 为了防止枣粉结块,对影响其结块的去核干枣水分含量、磨粉环境相对湿度、抗结剂的种类及添加量、枣粉粒度、内包装方式等因素进行研究.结果表明,枣粉抗结的最佳工艺条件为去核干枣水分含量在3％以下,磨粉环境相对湿度控制在30％～35％,复合抗结剂为0.7％微晶纤维素+0.6％二氧化硅+0.7％磷酸三钙,枣粉的粒度为120目或140目,内包装充气量为30％.
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| 关 键 词： | 枣粉 抗结块 抗结剂 |
Caking-resistant Characteristics Test of Jujube Powder |
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| XU Mu-dan
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YANG Wen
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YANG Yan-yan.Caking-resistant Characteristics Test of Jujube Powder[J].Food Research and Developent,2011,32(12):78-81. |
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| Authors: | XU Mu-dan YANG Wen YANG Yan-yan |
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| Affiliation: | XU Mu-dan,YANG Wen,YANG Yan-yan(College of Life Science& Engineering,Shaanxi University of Science & Technology,Xi'an 710021,Shaanxi,China) |
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| Abstract: | In order to prevent agglomeration of jujube powder,the factors which influenced the agglomeration of jujube powder,such as the moisture content of dry dates,relative humidity,the type and dosage of anti-caking agent,the particle size of jujube powder,the inner packaging were studied.The result indicated that the best technical conditions of preventing agglomeration of jujube powder were as follows: the moisture content of dry dates bellow 3 %,relative humidity controlled at 30 % to 35 %,0.7 % microcrystalli... |
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| Keywords: | jujube powder anti-mass anti-mass agent |
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