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| 包埋技术在速溶紫薯粉饮料生产中的应用 | |
| 引用本文： | 于学娟,陈英乡,李银塔,丛培杰. 包埋技术在速溶紫薯粉饮料生产中的应用[J]. 食品与发酵工业, 2012, 38(3): 163-165 |
| 作者姓名： | 于学娟 陈英乡 李银塔 丛培杰 |
| 作者单位： | 1. 烟台职业学院,山东烟台,264000 2. 山东省海洋食品营养研究院,山东威海,264309 3. 威海市金麟食品科技有限公司,山东威海,264422 |
| 基金项目： | 山东省教育厅高等学校科技计划项目 |
| 摘 要： | 利用微胶囊包埋技术制备速溶紫薯粉,并确定了工艺条件。通过喷雾干燥制取速溶紫薯粉,采用单因素对比试验以及正交试验最终确定喷雾干燥的适宜工艺条件:包埋剂β-环状糊精添加量为总质量的0.25%;喷雾干燥工艺条件为:风速1 m3/min、进料量4 L/h、进口温度为130℃。 |
| 关 键 词： | 包埋技术 速溶 紫薯 饮料 |
The Application of Embedding Technique in Purple Sweet Potato Powder Instant Beverage |
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| Yu Xue-juan,Chen Ying-xiang,Li Yin-ta,Cong Pei-jie. The Application of Embedding Technique in Purple Sweet Potato Powder Instant Beverage[J]. Food and Fermentation Industries, 2012, 38(3): 163-165 | |
| Authors: | Yu Xue-juan Chen Ying-xiang Li Yin-ta Cong Pei-jie |
| Affiliation: | 1(Yantai Vocational College,Yantai 264000,China) 2(Food and Nutrition Research Institute of Shandong Ocean,Weihai 264309,China) 3(Weihai Jinlin Food Science and Technology Co.Ltd.,Weihai 264422,China) |
| Abstract: | Microencapsulation technology was used in the preparation of instant powder of Purple Sweetpotato.The process conditions were optimized.Spray drying was chosen in the preparation of instant powder of Purple Sweetpotato.By single factor and orthogonal experiment,the best condition for spray drying was: embedding agent the amount of β-cyclodextrin is 0.25% of the total weight,spray drying wind speed in 1 m~3/min,4 L/h,inlet temperature 130 ℃. |
| Keywords: | embedding technology instant purple sweet potato beverage |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |