摘要
对淮山全粉的护色技术行了综述,总结了淮山全粉加工过程中常用的护色方法及其原理;同时也对淮山全粉的不同干燥工艺进行了综述,并且对比了不同干燥方式的特点和对淮山全粉品质的影响,总结了淮山全粉加工工艺研究进展,并进行了展望。
The processing technology of color protecting of Chinese yam powder summarizes the commonly used color method and its principle during the processing of yam powder; Also summarize different drying technology of yam powder, and compare the characteristics of different drying methods and effects on the quality of yam powder. The perspective of this field is also discussed.
出处
《食品工业》
CAS
北大核心
2016年第1期283-285,共3页
The Food Industry
基金
湖南省科技计划项目(2014NK3052)
关键词
淮山全粉
加工
品质
yam powder
processing
quality
