摘要
文章以生姜为材料,经切片、干燥、粉碎后制得速溶姜粉。工艺条件为:切片2 mm厚,0.5%糊化淀粉溶液护色10 min,75℃热风干燥6 h。
In this study, the instant ginger is prepared ing. The conditions： the thickness of ginger is 2 ram, dried for 6 hours at 75 ℃. by the processes of slicing, drying and smashsoaked in 0.5% gelatinized starch for 10 min,
出处
《中国调味品》
CAS
北大核心
2011年第3期67-70,共4页
China Condiment
关键词
速溶
保健
姜粉
instant
functional
ginger
