摘要
以鸡肉粉、紫菜、麦芽糊精等为主要原料,通过对不同辅料使用量、压片参数的正交实验,以及通过使细菌致死的最佳微波功率选择试验和水分含量及其溶解度等参数试验,开发出不散粉且能快速溶解的片状汤料制作工艺。
In this study, usimg chicken powder, laver, mahodextrin, etc. as main raw materials, fast dissolving flaky stock was developed through two orthogonal experiments of different auxiliary materials consumption and sheeting parametar, and elective tests for optimum microwave power of bacterium lethality, last moisture content and solubility of product were developed.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第2期88-93,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
片状汤料
微波杀菌
速溶
Flaky stock Microwave disinfects Fast dissolve
