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微胶囊法生产酥油茶工艺的研究 |
陆晓滨,耿建华,赵祥忠,董贝磊,刘庆军 |
山东轻工业学院食品与生物工程学院,济南,250100 |
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The Study on the Microcapsule Technology of Buttered Tea |
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摘要 以β-环状糊精和明胶为壁材,优化确定壁材和心材配方,采用喷雾干燥法制取酥油微胶囊,并制得了即食酥油茶.微胶囊的最佳工艺参数为:m(明胶)∶m(糊精)=1∶5,原料经2次均质,喷雾干燥进出口温度为160/80℃.
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出版日期: 2003-05-25
发布日期: 2017-12-01
期的出版日期: 2003-05-25
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