速溶板栗粉的制备研究  

Study on a kind of fast soluble chestnut flour

作　　者：赵敏生[1] 郑家丰[1] 王海清[1] 陈钊[1] 

机构地区：[1]北京市粮食科学研究所,北京100076

出　　处：《食品科技》2007年第9期59-61,共3页Food Science and Technology

摘　　要：分别研究α-淀粉酶和麦芽淀粉酶水解板栗粉的工艺条件及烘干法和喷雾干燥法对板栗粉质量的影响,得出产物中还原糖含量在14%～18%时,产品具有良好的速溶性,同时保留了板栗的风味。This article researched the technics of a-amylase and malt amylase hydrolyzing chestnut flour, Researching the influence of chestnut flour using hot air drying and spray drying. This article find the products have good resolvable characteristic and good chestnut flavor when the content of sugar with deoxidize character was 14%- 18%.

关 键 词：Α-淀粉酶 麦芽淀粉酶 烘干法 喷雾干燥法 速溶板栗粉 

分 类 号：TS201.1[轻工技术与工程—食品科学]