多孔淀粉在粉末酱油中的应用  

Application of porous starch in pulverous soy sauce production

作　　者：姚卫蓉[1] 朱仁宏[1] 郑书铭[1] 钱和[1] 

机构地区：[1]江南大学食品学院国家教育部功能食品工程研究中心,江苏无锡214036

出　　处：《中国酿造》2005年第4期37-40,共4页China Brewing

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进行对比,结果表明,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,而且制备的粉末酱油各项指标均优于用原淀粉作为干燥助剂的粉末酱油。Pulverous soy sauce was produced by spray drying process with the addition of porous starch and corn starch respectively in different amount as drier helper. In the process of spay drying porous starch has a special protective and releasing action. Porous starch made the process simple and the property of the product using porous starch were much better than that using corn starch.

关 键 词：多孔淀粉 粉末酱油 保护 缓释 

分 类 号：TS264.2[轻工技术与工程—发酵工程]