摘要
为开发竹笋超微粉复合型固体饮料,以竹笋超微粉、麦芽糊精、玉米粉和燕麦粉作为主要原料,采用混料试验中的单晶格设计,确定添加主要原料配比为:竹笋粉25%,麦芽糊精8.25%,燕麦粉36.31%,玉米粉17.94%。通过造粒工艺加工,研制出颗粒均匀,色泽明亮,颜色淡黄的高品质的固体饮料。
In order to improve the utilization of bamboo shoot,bamboo shoots submicron powder compound solid beverage was developed. With bamboo shoot super powder,malt dextrin,corn flour and oat flour as the main raw material by single lattice design for mixing material test. It was determined the ratio of main raw materials：bamboo powder 25 %,malt dextrin 8.25 %,oat flour 36.31 % and corn flour 17.94 %. Through the granulation process,high quality color yellowish solid beverage with uniform particles,bright and yellow was developed.
出处
《食品研究与开发》
CAS
北大核心
2016年第14期83-85,共3页
Food Research and Development
基金
中国热带农业科学院科技研究人才及创新团队培育项目(1630062014010)
关键词
竹笋
超微粉
固体饮料
bamboo shoots
submicron powder
solid beverage
