摘要
采用静止角度测试法,在工业化条件下进行鸡粉调味料抗结块性能试验。考察了干燥温度、产品粒度、抗结剂添加量及蔗糖粉末添加量对鸡粉调味料抗结块性能的影响,并在单因素试验的基础上进行抗结块正交试验。结果表明,影响产品抗结块性能的因素从大到小依此为:蔗糖粉末添加量>产品粒度>干燥温度>抗结剂添加量;最佳条件为:蔗糖粉末添加量4%(W∶W),干燥温度90℃,产品粒度50目,抗结剂添加量0.50%(W∶W)。
Tested the caking-resistant characteristics of the chickenbouillon powder in the industrial condition by the static angles testing. Considering the influence of drying temperature, grain size, amount of caking-resistant agent and sugar powder was considered, the orthogonal test was also done after the single factor experiment. The result showed that the order of factor, which affected the antimass property, from strong to weak were： amount of sugar powder grain size of chickenbouillon power〉drying temperature〉amount of anti-mass agent. The best technical conditions were as follows： 4% sugar powder （W ： W） , 90 ℃ for drying, 50 mesh for the grain size and 0.50% caking-resistant agent （W ： W） .
出处
《食品与机械》
CSCD
北大核心
2009年第5期157-159,184,共4页
Food and Machinery
关键词
鸡粉调味料
抗结块
抗结剂
蔗糖粉末
Chickenbouillon
Anti-mass
Anti-mass agent
Sugar powder
