| 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 |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
