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微胶囊法生产酥油茶工艺的研究
引用本文:陆晓滨,耿建华,赵祥忠,董贝磊,刘庆军. 微胶囊法生产酥油茶工艺的研究[J]. 食品与发酵工业, 2003, 29(5): 57-60
作者姓名:陆晓滨  耿建华  赵祥忠  董贝磊  刘庆军
作者单位:山东轻工业学院食品与生物工程学院,济南,250100
摘    要:以 β 环状糊精和明胶为壁材 ,优化确定壁材和心材配方 ,采用喷雾干燥法制取酥油微胶囊 ,并制得了即食酥油茶。微胶囊的最佳工艺参数为 :m(明胶 )∶m(糊精 ) =1∶5 ,原料经2次均质 ,喷雾干燥进出口温度为 160 /80℃

关 键 词:微胶囊  喷雾干燥  酥油茶
修稿时间:2003-01-14

The Study on the Microcapsule Technology of Buttered Tea
Lu Xiaobin Geng Jianhua Zhao Xiangzhong Dong Beilei Liu Qingjun. The Study on the Microcapsule Technology of Buttered Tea[J]. Food and Fermentation Industries, 2003, 29(5): 57-60
Authors:Lu Xiaobin Geng Jianhua Zhao Xiangzhong Dong Beilei Liu Qingjun
Abstract:This paper mainly concerns an optimal formula which was studied with β CD and glutin as the materials. The microcapsule of instant buttered tea was obtained by spray drying. The optimal technical parameters were: the proportion of glutin to β CD was 1∶5; the material needed to be homogenized twice; the inlet and exit temperature of sprayer drier were 160 and 180℃
Keywords:microcapsule   spray drying   buttered tea
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