| 山楂泡腾片生产工艺研究 |
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| 引用本文： | 王宁,陈雪峰,王锐平. 山楂泡腾片生产工艺研究[J]. 食品与发酵工业, 2006, 32(8): 128-130 |
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| 作者姓名： | 王宁 陈雪峰 王锐平 |
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| 作者单位： | 陕西科技大学生命科学与工程学院,咸阳,712081 |
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| 基金项目： | 陕西科技大学校科研和教改项目 |
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| 摘 要： | 将山楂经软化、酶解、喷雾干燥后得到的山楂粉,与柠檬酸、NaHCO3、蛋白糖等原料相配合,制成口味独特、水溶性好、营养丰富的山楂口味泡腾片。
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| 关 键 词： | 山楂 泡腾片 工艺 |
| 收稿时间： | 2006-07-06 |
| 修稿时间： | 2006-07-27 |
Study on the Processing Technology of Hawkthorn Effervescent Tables |
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| Wang Ning,Chen Xuefeng,Wang Ruiping. Study on the Processing Technology of Hawkthorn Effervescent Tables[J]. Food and Fermentation Industries, 2006, 32(8): 128-130 |
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| Authors: | Wang Ning Chen Xuefeng Wang Ruiping |
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| Affiliation: | College of Life Science and Engineering, Shaan xi University of Science and Technology, Xianyang 712081, China |
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| Abstract: | Hawkthorn powder was obtained by inteneration,enzymatic hydrolysis and spray-drying.The effervescent tablets beverage with special flavor,well water-solubility,and health effective was made with citric acid,sodium bicarbonate,Aspartme and hawkthorn powder. |
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| Keywords: | hawkthorn effervescent tablets spray-drying |
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