| 叶菜类蔬菜粉的加工研究 |
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| 引用本文： | 王丽萍,李保国,陈思思,胥义. 叶菜类蔬菜粉的加工研究[J]. 农产品加工．学刊, 2011, 0(1): 4-6,10. DOI: 10.3969/jissn.1671-9646(X).2011.01.001 |
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| 作者姓名： | 王丽萍 李保国 陈思思 胥义 |
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| 作者单位： | 上海理工大学,食品科学与工程研究所,上海,200093 |
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| 基金项目： | 上海市教委科研创新重点项目，上海市联盟计划和上海市重点学科建设资助项目 |
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| 摘 要： | 采用热风干燥和真空干燥制备蔬菜粉(青菜粉和芹菜粉),对2种干燥方法、制粉工艺流程、干燥温度及制得的蔬菜粉冲调稳定性等进行研究。结果表明,对样品进行切分,热风干燥温度为60℃,粉粒直径≤0.125μm时,制得的蔬菜粉的颜色和冲调稳定性最好。
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| 关 键 词： | 蔬菜粉 热风干燥 真空干燥 冲调稳定性 |
Procession Technology of Vegetable Powder |
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| Wang Liping,Li Baoguo,Chen Sisi,Xu Yi. Procession Technology of Vegetable Powder[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(1): 4-6,10. DOI: 10.3969/jissn.1671-9646(X).2011.01.001 |
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| Authors: | Wang Liping Li Baoguo Chen Sisi Xu Yi |
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| Affiliation: | (Institute of Food Science and Technology, University of Shanghai for Science and Technology, Shanghai 200093, China) |
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| Abstract: | Make vegetable powder (greens powder and celery powder) uses hot-air drying and vacuum drying,comparing with the two method and consider the economic efficiency, general hot-air drying is better. At the same time, the process of make powder, the temperature of hot-air drying and stability of solubility are studied.As a result, taking the samples to segmentation, at 60 ℃ and powder diameter≤0.125 μm are the best conditions to make vegetable powder. |
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| Keywords: | vegetable powder hot-air drying vacuum drying stability of solubility |
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