| 黑木耳超微粉制备技术 |
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| 引用本文： | 杨春瑜,方迪,王萍,马岩.黑木耳超微粉制备技术[J].林业研究,2004,15(2):150-152,i003. |
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| 作者姓名： | 杨春瑜 方迪 王萍 马岩 |
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| 作者单位： | 东北林业大学，哈尔滨150040，中国 |
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| 摘 要： | 本文用机械法和机械结合真空冷冻干燥两种方法制备黑木耳超微粉。对原料和制得样品分别进行了氨基酸分析，采用SEM和TEM技术研究了粉碎后样品粒度和微观结构，机械法粉碎后产品平均粒度为1-5μm，机械结合真空冷冻干燥法粉碎后产品平均粒度为0．5-1μm。两种方法粉碎后黑木耳粉的复水性等性能都比黑木耳原料有所提高，保质期也明显延长。结果表明机械结合真空冷冻干燥方法制备的黑木耳超微粉在各方面性能明显优于机械法制备的黑木耳超微粉。图1表2参7。
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| 关 键 词： | 黑木耳 食用菌 超微粉 真空冻干 |
Preparation technology of ultra-fine powders of Auricularia auricular |
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| YANG Chun-yu,FANG Di,WANG Ping,MA Yan Engineering Technology Center of Forestry and Wood Working Machinery,Northeast Forestry University,Harbin ,P.R.China.Preparation technology of ultra-fine powders of Auricularia auricular[J].Journal of Forestry Research,2004,15(2):150-152,i003. |
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| Authors: | YANG Chun-yu FANG Di WANG Ping MA Yan Engineering Technology Center of Forestry and Wood Working Machinery Northeast Forestry University Harbin PRChina |
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| Institution: | YANG Chun-yu1,2,FANG Di1,WANG Ping2,MA Yan1 1 Engineering Technology Center of Forestry and Wood Working Machinery,Northeast Forestry University,Harbin 150040,P.R.China 2 Department of Food Science and Engineering,Northeast Forestry University,Harbin 150040,P.R.China |
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| Abstract: | |
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| Keywords: | Auricularia auricula Edible fungus Ultra-fine powders Vacuum freeze-drying |
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