摘要
兴化市联富食品有限公司创建于1995年,已通过ISO9001：2000,HACCP和清真认证、全国工业产品许可认证、中华人民共和国出口食品生产企业卫生注册证。公司拥有自己的绿色食品生产基地1.5万亩。主要产品：脱水蔬菜、香辛调味料、天然蔬菜粉三大系列一百多个品种。产品主销：日本、韩国、欧美、港台等20多个国家和地区,广泛用于方便面、饼干、
In order to explore the effect of spray drying temperature on the solubility of yak milk powder, solubility characteristics of yak milk powder produced at different inlet/outlet temperatures （130/56, 150/64, 170/73, 190/81, and 210/90 ℃） were measured and analyzed through correlation and cluster analysis. The results demonstrated that spray drying temperature had significant effect on solubility characteristics of yak milk powder （P 〈 0.05）. Yak milk powder produced at 170/73 ℃ had high hydration capacity, bulk density and solubility and small repose angle and dispersion time, showing better solubility than those produced at other spray drying temperatures. The cluster analysis could be used to distinguish the solubility of yak milk powder produced at different spray drying temperatures, thereby providing a theoretical reference to distinguish the quality of yak milk powder produced by spray drying.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第7期23-26,共4页
Food Science
