摘要
通过对黑松和赤松花粉晶和奶片功能性食品研制中一些技术间题进行试验,包括湿润剂和粘合剂选择,配方调配试验和润滑粉计量选择等,研究出最佳粘合剂、配方和润滑粉用量。采用先进的工艺流程,正确的技术操作,研制出黑松和赤松花粉晶和奶片。
In order to obtain functional foods, such as pollen crystal and milk slice, using the pollens of black pine and the Japanese red pine, some experiments have been done to study the detailed producing technology, including concocting recipe, selecting humectants and bond and the proportion of lubricant and so on. And we have found out the best bond, recipe and quantity of the lubricant, and finally succeed to produce the developed the pollen crystal and milk slice of black pine and Japanese red pine.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期643-646,共4页
Food Science
基金
山东省科技厅"黑松和赤松花粉开发研究"项目
关键词
松花粉
功能性食品
工艺流程
pine pollen
functional foods： technical process
