| 青豆粉及其生产工艺技术 |
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| 引用本文： | 梁歧,张鸣镝,陶红. 青豆粉及其生产工艺技术[J]. 食品科技, 2001, 0(5): 54-55 |
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| 作者姓名： | 梁歧 张鸣镝 陶红 |
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| 作者单位： | 解放军军需大学工程系 |
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| 摘 要： | 以青仁青豆为原料,用碱液浸泡、短时灭酶脱腥、瞬间杀菌、步步脱腥脱臭等特殊护绿技术生产速溶青仁青豆粉,产品达到同类速溶黄豆粉质量,且具有青仁青豆的天然绿色和青豆香味.
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| 关 键 词： | 青仁青豆 碱液浸泡 天然绿色 青豆香味 速溶青仁青豆粉 |
| 文章编号： | 1005-9989(2001)05-0054-02 |
| 修稿时间： | 2001-04-10 |
Green Soybean Powder and Its Processing Technology |
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| LIANG Qi ZHANG Ming-di TAO Hong. Green Soybean Powder and Its Processing Technology[J]. Food Science and Technology, 2001, 0(5): 54-55 |
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| Authors: | LIANG Qi ZHANG Ming-di TAO Hong |
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| Abstract: | We have used the green-grain soybean variety as the feedstock for produci ng instant green soybean powder by so aking in alkaline solution,short-term enzyme destruction and b eany odour removal,short-time sterilization,gradual deodorization for green colour retention so that the product has good quality as same as yellow instan t soybean powder,and also has pure natural greenness and a superb green so y flavor. |
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| Keywords: | green-grain soybean soaking in alk aline solution natural greenness green soy flavor instant soybean powder |
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