| 枣粉喷雾干燥工艺研究 |
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| 引用本文： | 王静,王颉,刘文慧,袁丽,牟建楼.枣粉喷雾干燥工艺研究[J].农村实用工程技术(绿色食品),2007(4):29-31. |
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| 作者姓名： | 王静 王颉 刘文慧 袁丽 牟建楼 |
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| 作者单位： | 河北农业大学食品科技学院,河北保定071001 |
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| 摘 要： | 以干红枣为原料，经浸提、调配、均质和喷雾干燥工艺生产枣粉，试验研究了不同种类添加剂和添加量对喷雾干燥效果影响。试验结果表明，当麦芽糊精加入量为70％，CMC加入量为1．5％时，喷粉效果好。
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| 关 键 词： | 枣粉 喷雾干燥 加工工艺 |
| 收稿时间： | 2007-03-20 |
Study on spray drying technology of jujube powder |
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| Wang Jing, Wang Jie, Liu Wenhui, Yuan Li, Mu Jianlou.Study on spray drying technology of jujube powder[J].Applied Engineering Technology in Rural Areas,2007(4):29-31. |
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| Authors: | Wang Jing Wang Jie Liu Wenhui Yuan Li Mu Jianlou |
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| Abstract: | Ziziphus jujube was used as raw materials, through extraction, homogenization and sprayed drying to produce Jujube powder. The effects of kinds and quantity of food additives on spray drying were studied. The results show that the quantity of malt dextrin is 70% and CMC is 1.5%, the effects of spray drying are fairly good. |
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| Keywords: | jujube powder spray drying technology |
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