| 牛磺酸花生露生产工艺研究 |
| |
| 引用本文： | 王颉,陈平.牛磺酸花生露生产工艺研究[J].花生学报,1998(3):4-6. |
| |
| 作者姓名： | 王颉 陈平 |
| |
| 作者单位： | [1]河北农业大学食品科学系 [2]保定师专生物系 |
| |
| 摘 要： | 本项目以花生和牛磺到为主要原料，采用微波烘烤脱除花生腥味；利用单甘酯、司盘、吐温和三聚磷酸钠等配成复合乳化剂，经粗磨、细磨、乳化和均质等生产工艺，制成牛磺酸花生露。该产品的保质期达１年左右。
|
| 关 键 词： | 牛磺酸花生露 加工工艺 技术要点 产品标准 |
A Study on the Production Techniques of Taurine Peanuts Juice |
| |
| Wang Jie.A Study on the Production Techniques of Taurine Peanuts Juice[J].Journal of Peanut Science,1998(3):4-6. |
| |
| Authors: | Wang Jie |
| |
| Abstract: | The taurine peanuts juice produced in this project is based on the major materials of peanuts and taurine: first,firing off the fishy smell with microwaves; combining into the compound emulsification agent with glycerol monostearate, tween, span and sodium tripolyphosphate; then through the processing techniques as gross grinding, minute grinding, emulsification and homogenization. The quality guarantee period is about one year or so. |
| |
| Keywords: | Taurine peanuts juice Processing techniques |
| 本文献已被 CNKI 维普 等数据库收录！ |
