食品与发酵工业2012，Vol.38Issue(3)：163-165,3.
包埋技术在速溶紫薯粉饮料生产中的应用
The Application of Embedding Technique in Purple Sweet Potato Powder Instant Beverage
摘要
Abstract
Microencapsulation technology was used in the preparation of instant powder of Purple Sweetpotato.The process conditions were optimized.Spray drying was chosen in the preparation of instant powder of Purple Sweetpotato.By single factor and orthogonal experiment,the best condition for spray drying was： embedding agent the amount of β-cyclodextrin is 0.25% of the total weight,spray drying wind speed in 1 m~3/min,4 L/h,inlet temperature 130 ℃.关键词
包埋技术/速溶/紫薯/饮料Key words
embedding technology/instant/purple sweet potato/beverage分类
轻工纺织引用本文复制引用
于学娟,陈英乡,李银塔,丛培杰..包埋技术在速溶紫薯粉饮料生产中的应用[J].食品与发酵工业,2012,38(3):163-165,3.基金项目
山东省教育厅高等学校科技计划项目 （）
