摘要
研究了以蛋白质粉、低聚糖、维生素等营养补充剂为主要原料的食物棒的制作方法。通过对功能特性、产品口感、稳定性等各方面的研究确定了加工过程中粘合剂的种类和用量。实验结果发现,使用复配的粘合剂A、粘合剂B进行加工,能在较长时间内保持产品松软度,避免储存过程中产品物理特性的变化。
The article studied on processing technology of food bar using whey protein powder and nutrition enhancers as material.We did experiment aim to realize industrialisation of food bar ,insure nutrition function and good flavor, and stability of production. The results indicated using A and B as bonds,not only can keep product softly for a long time, but also can avert from the product change of physics characteristic.
出处
《食品研究与开发》
CAS
北大核心
2007年第4期160-162,共3页
Food Research and Development
基金
北京市科技计划项目:科技奥运专项--绿色奥运关键技术研究(Z0004025040321)
