摘要
以核桃、天麻、红枣为原料,经调配,磨浆,添加稳定剂,均质,采用喷雾干燥的方式进行天麻核桃速溶粉的研制,结果表明:当稳定剂β-环糊精的添加量为2.0%(w/v),核桃与天麻的质量比为2:1,枣汁中可溶性固形物为4%,喷雾干燥温度为190℃,泵速为7%,料液比为1:5时,喷雾干燥得到的速溶粉得率为46.74%,感官评分为90,且速溶粉的溶解速度快,风味独特,营养丰富。
In this experiment, the walnut, Gastrodia tuber, jujube were used as main materials. Gastrodia and walnut instant powder were produced after adjusting, plasm-grinding, adding stabilizer, homogenizing by spray drying. Then results indicated that when the addition of beta–cyclodextrin as stabilizer was 2.0%（w/v）, walnut and Tall Gastrodia Tuber quality ratio of 1：2, jujube juice soluble solids was 4%, the spray drying temperature was 190 ℃, pump speed was 7%, solid-liquid ratio was 1：5, the yield of instant powder was 46.74%, sensory score was 90, and the dissolution rate of instant powder fast, distinctive flavor, nutrient rich.
出处
《食品科技》
CAS
北大核心
2015年第11期80-83,共4页
Food Science and Technology
基金
贵州省研究生教育教学改革重点课题(黔教研合JG字[2014]001)
关键词
核桃
天麻
红枣
速溶粉
walnut
Gastrodia elata
jujube
instant powder
