摘要
对高膳食纤维牛蒡全粉生产工艺条件进行研究。采用超微细化技术和喷雾干燥技术,产品有良好的分散性,同时保留了牛蒡的风味。
This paper researched the manufacture condition of high dietary-fibered Arctium lappa L power. The products have good separate characteristic and good chestnut flavor by super micronizing and spray drying.
出处
《食品工业》
北大核心
2008年第5期33-34,共2页
The Food Industry
关键词
膳食纤维
牛蒡全粉
护色
超微细化
喷雾干燥
dietary fiber
Arctium lappa L power
color preserving
browning
super-micronizing
spraydrying
