| 蜂胶红枣速溶粉加工工艺研究 |
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| 引用本文： | 姚亚平,曹炜. 蜂胶红枣速溶粉加工工艺研究[J]. 食品科学, 2004, 25(11): 112-114 |
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| 作者姓名： | 姚亚平 曹炜 |
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| 作者单位： | 陕西省农业工程勘察设计院，西北大学食品科学与工程系 |
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| 基金项目： | 西安市科技局攻关课题(GB9808)，陕西省教育厅专项基金(03JK111) |
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| 摘 要： | 以蜂胶和红枣为原料,采用乳化、喷雾干燥等技术,研究了蜂胶红枣速溶粉的生产工艺。结果表明,明胶可以很好的乳化蜂胶,得到均匀稳定的蜂胶乳状液。以麦芽糊精为原料可以生产出速溶性好的产品,且蜂胶产品的感官质量得到了明显的改善。
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| 关 键 词： | 蜂胶 红枣 速溶粉 加工工艺 |
| 文章编号： | 1002-6630(2004)11-0112-03 |
Study on Processing Technology of Propolis-jujube Instant Powder |
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| YAO Ya-ping,CAO Wei. Study on Processing Technology of Propolis-jujube Instant Powder[J]. Food Science, 2004, 25(11): 112-114 |
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| Authors: | YAO Ya-ping CAO Wei |
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| Affiliation: | 1. The Academe of Reconnaissance and Design of Agricultural Engineering in Shanxi Province;2. Department of Food Science and Technology, Northwest University |
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| Abstract: | Using emulsification and sprayer dryness techniques, the processing technology of propolis-jujube instant powderwas determined. The results showed that propolis could be emulsified by glutin and dextrin was used in order to producepropolis-jujube instant powder. A high quality product was obtained in this study. |
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| Keywords: | propolis jujube instant powder processing technology |
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