| 纳豆咀嚼片的工艺研究 |
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| 引用本文： | 蒋志勤,邹金华,熊为艳.纳豆咀嚼片的工艺研究[J].食品研究与开发,2007,28(4):128-130. |
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| 作者姓名： | 蒋志勤 邹金华 熊为艳 |
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| 作者单位： | 1. 天津师范大学化学与生命科学学院,天津,300074
2. 天津市百德生物工程有限公司,天津,300385 |
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| 摘 要： | 研究了纳豆咀嚼片的生产工艺，通过试验确定了比较合理的原料配比，经原料混合、制软材、制粒、干燥、压片等工序，制成表面光滑、香甜适口、营养丰富的纳豆咀嚼片。
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| 关 键 词： | 纳豆 咀嚼片 工艺 |
| 修稿时间： | 2007-01-24 |
RESEARCH ON PREPARATION TECHNOLOGY OF NATTO CHEWABLE TABLETS |
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| JIANG Zhi-qin,ZOU Jin-hua,XIONG Wei-yan.RESEARCH ON PREPARATION TECHNOLOGY OF NATTO CHEWABLE TABLETS[J].Food Research and Developent,2007,28(4):128-130. |
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| Authors: | JIANG Zhi-qin ZOU Jin-hua XIONG Wei-yan |
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| Affiliation: | 1.Chemistry and Life Science College,Tianjin Normal University, Tianjin 300074, China; 2.Tianjin Peder Biotech Co., Ltd, Tianjin 300385, China |
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| Abstract: | Study on preparation technology of Natto chewable tablets methods, by a series of tests the optimum ingredients were screened.Processed from mixing raw materials,making granules,wet granulation, drying, compression, etc., smooth, delicious and nutritional Natto chewable tablets had been produced. It's demonstrated by experts that this item is the first at home. |
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| Keywords: | Natto chewable tablets preparation technology |
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