山东农业科学2013，Vol.45Issue(4)：96-98,3.
喷雾干燥速溶甘蓝粉的工艺研究
Study on Production Technology of Instant Cabbage Powder by Spray Drying
摘要
Abstract
In order to study the production technology of instant cabbage powder, several factors affecting its quality were tested and analyzed. The results showed the optimum conditions were 180℃ of inlet air temperature , 20 MPa of homogenizer pressure for 2 times, 60% additive amount of maltodextrin as drying agent; and through fluided - bed agglomeration, the instant solid beverage could be produced. The obtained cabbage powder had higher nutrition and better solubility.关键词
喷雾干燥/甘蓝粉/工艺Key words
Spray drying/Cabbage powder/Technology分类
轻工纺织引用本文复制引用
弓志青,石贤权,王文亮,程安玮,孙华,陈相艳..喷雾干燥速溶甘蓝粉的工艺研究[J].山东农业科学,2013,45(4):96-98,3.基金项目
农业部公益性行业科研专项"蔬菜副产物综合利用技术研究与示范"(项目编号:201303079) （项目编号:201303079）
