摘要
以南瓜为原料,经软化、打浆、调配、均质和喷雾干燥工艺生产南瓜粉,试验研究了辅料对南瓜料液黏度、集粉率和水分含量的影响。试验结果表明:南瓜粉喷雾干燥适宜的辅料添加量为(以料液可溶性固形物含量计)麦芽糊精50%,β-环糊精10%,CMC1%,卡拉胶1%。
Pumpkin as raw materials, through soften, extracted, prepared, homogenized and sprayed drying to produce pumpkin powder. Study on the dosage of additives for influence of viscidity, powder yield and moisture content. The results indicated that the dosage of additives （depend on the soluble solids of pumpkin juice） were maltodextrin 50%,β-Cyclodextrin 10%, CMC 1% and carrageenan1%.
出处
《食品科技》
CAS
北大核心
2007年第9期62-65,共4页
Food Science and Technology
关键词
南瓜粉
喷雾干燥
工艺
pumpkin
spray drying
technology
