| 添加剂对菠萝果粉性质的影响 |
| |
| 引用本文： | 纵伟,鲍彤华,安广杰.添加剂对菠萝果粉性质的影响[J].农产品加工．学刊,2007(10):27-28. |
| |
| 作者姓名： | 纵伟 鲍彤华 安广杰 |
| |
| 作者单位： | 郑州轻工业学院,食品与生物工程学院,河南,郑州,450002 |
| |
| 摘 要： | 为研究β-环糊精和硬脂酸镁的添加对菠萝粉性质的影响,在菠萝浆中添加不同比例的β-环糊精和硬脂酸镁,制备成果粉后,分别研究各添加剂对果粉香气、流动性、抗结性的影响。结果表明,添加3%的β-环糊精,有利于产品香气的保存,添加3%硬脂酸镁有利于产品的流动性和抗结性。
|
| 关 键 词： | β-环糊精 硬脂酸镁 菠萝粉 |
| 文章编号： | 1671-9646（2007）10-0027-02 |
| 修稿时间： | 2007-07-18 |
Effect of Additive on the Property of Pineapple Powder |
| |
| Zong Wei,Bao Tonghua,An Guangjie.Effect of Additive on the Property of Pineapple Powder[J].Nongchanpin Jlagong.Xuekan,2007(10):27-28. |
| |
| Authors: | Zong Wei Bao Tonghua An Guangjie |
| |
| Abstract: | The β-cyclodextrin and magnesium stearate was add into pineapple juice according certain quality to study the effect of β-cyclodextrin and magnesium stearate on the property(aroma,fluidity and anti-coagulability)of pineapple powder. The results showed that 3% β-cyclodextrin was profitably to preserve the aroma and 3% was profitably to the fluidity and anti-coagulability of pineapple powder. |
| |
| Keywords: | β-cyclodextrin magnesium stearate pineapple powder |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
