摘要
本文研究了速溶银耳方便食品的生产工艺流程及条件,并对影响速溶银耳方便食品稳定性的膨化比例、主要原辅料配比、稳定剂、粒度等因素进行了探讨。最终确定:采用混合挤压膨化生产工艺,普通大米、糯米、冰糖粉和淀粉为主要原料,增稠稳定剂采用复合稳定剂与淀粉的混合物,产品粒度控制在40～100目之间,可以有效地对银耳进行加工并解决其稳定性的问题。
The paper studied procedure and term of instant convenient food by Tremellafuclformis Berk.Besides, the factors of the stability which affects by primarily staple and complement material assisting ratio, stability, grain et. al., were researched. The results indicated that adopting mixed extrusion technology, staple and complement material including rice,sticky rice, powder of sugar, stable reagent being consisted of complex stabilizer and starch, product grain controling at 40 mesh- 100 mesh, can availably process to Tremellafuclformis Berk and resolving its stability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期573-576,共4页
Food Science
基金
四川省中医药管理局重点及专项课题项目(2003A01
2003C01)
关键词
银耳
生产工艺
稳定性
Tremellafuclformis Berk
procedure
stability
