摘要
初步研究了电热恒温真空干燥法生产桑葚粉的加工工艺,并对桑葚主要成分之一的氨基酸在加工前后的变化进行了测定和比较。
Mulberry powder was produced by the electro-temperature vacuum drying method, and amino acids as one of the main ingredients of mulberry was measured and compared before and after processing.
出处
《食品科技》
CAS
北大核心
2008年第2期22-24,共3页
Food Science and Technology
基金
苏州市科学技术局项目(N3136045)
关键词
桑葚
真空干燥
桑葚果粉
mulberry
vacuum drying
mulberry powder
