摘要
本研究以白牛肝菌为主要原料,将传统的西式烹饪技术与现代食品加工技术——微胶囊、喷雾干燥结合,开发出颗粒均匀、冲速溶性好,最大限度地保存了牛肝菌特征香味,复水后汤汁口感松泡、鲜香细滑、适口不腻的方便奶油浓汤粉。
Boletus as main raw materials in this study,made use of the traditional western cuisine technology and modern food processing technology--microencapsulation,spray drying,studyde out convenient cream soup powder,which had the following properties： particles uniformly,delicious,smoothing,instant good,perfectly not greasy and preserve maximum flavor characteristics of boletus.
出处
《食品与发酵科技》
CAS
2011年第4期27-29,共3页
Food and Fermentation Science & Technology
