摘要
通过全粉末压片技术研究了核桃片的压片工艺,确定核桃片压片最佳工艺参数为:水含量2.5%,混合辅料与核桃粉配比为1∶1,蔗糖含量为1%,脱脂奶粉含量为33%,硬脂酸镁含量为1.2%,核桃片剂的烘干温度为30℃,制得的核桃片有浓郁的核桃香味和良好的咀嚼感,硬度适中,具有较好的溶解性和分散性,能量低,微生物指标符合国家卫生标准。
The technique of walnut tabletting by the direct tabletting technology was studied, and the best pro- cessing parameters of walnut tabletting was determined： the moisture content is 2.5%, the mass rate between added accessory materials and walnut powder is 1：1, the content of sugar is 1%, the content of evaporated skimmed milk is 33%, the content of dolomol is 1.2%, and drying temperature is 30℃. The walnut tabletting product in this way has full- bodied fragrance of walnut appropriate hardness, and better chew sense, solubility and dispersity with low energy. The walnut tabletting is consonant with national healthful criteria of microbe.
出处
《食品科技》
CAS
北大核心
2007年第7期96-99,共4页
Food Science and Technology
关键词
核桃粕
压片
性能
walnut residue
tabletting
property
