摘要
将山楂经软化、酶解、喷雾干燥后得到的山楂粉,与柠檬酸、NaHCO3、蛋白糖等原料相配合,制成口味独特、水溶性好、营养丰富的山楂口味泡腾片。
Hawkthorn powder was obtained by inteneration, enzymatic hydrolysis and spray-drying. The effervescent tablets beverage with special flavor, well water-solubility, and health effective was made with citric acid, sodium bicarbonate, Aspartme and hawkthorn powder.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第8期128-130,共3页
Food and Fermentation Industries
基金
陕西科技大学B类科研创新团队经费资助(No.sust-B04)
关键词
山楂
泡腾片
工艺
hawkthorn, effervescent tablets, spray-drying
