摘要
以新鲜竹笋为原料,运用超微粉碎技术对竹笋全笋进行充分破壁处理,使竹笋粉粒径在30μm左右,与米粉、玉米粉等五谷进行复配,通过造粒工艺生产出竹笋全笋固体饮料,其营养丰富,携带方便,工艺简单,具有广阔的市场前景。
Abstrac t With fresh bamboo shoots as raw materials, ultrafine grinding technology was used for cell wall-breaking of the whole bamboo shoots to make the bamboo powder particle size reduced to about 30 μm. Then the ultra-fine powder was mixed with expanding rice powder, corn powder and so on. And the whole bamboo shoot solid beverage was obtained by granulation technology. Because of developmental nutrition, portability and easy preparation, the whole bamboo shoots solid beverage has broad market prospect.
出处
《热带农业工程》
2016年第5期29-31,共3页
Tropical Agricultural Engineering
基金
中央级公益性科研院所基本科研业务费专项资金(No.1630062014019)
关键词
竹笋
超微粉碎技术
固体饮料
bamboo shoot
ultrafine grinding technology
solid beverage
