摘要
通过喷雾干燥制得粉末酱油,制备时分别加入不同量的多孔淀粉和玉米原淀粉作为干燥助剂,发现在喷雾干燥过程中多孔淀粉发挥了特有的保护和缓释作用,不仅使喷雾干燥工艺过程简便化,而且制备得到粉末酱油的各项性能均优于用原淀粉作为干燥助剂的粉末酱油。
Sauce powder was produced by spray drying with the addition of porous starch and corn starch at different concentration. Compared with the product with raw corn starch, the sauce powder with porous starch was better.
出处
《中国调味品》
CAS
北大核心
2006年第5期4-8,共5页
China Condiment
关键词
多孔淀粉
粉末酱油
保护
缓释
porous starch
sauce powder
slow release
protection
