低温粉碎技术制备道口烧鸡风味超微辛香调味粉工艺研究  

Studies on preparation of ultra-micro spice powder of Daokou Carbonado flavor by freeze grinding technology

作　　者：毕燕芳[1] 郝学财[1] 邢海鹏[1] 

机构地区：[1]天津春发食品配料有限公司研发中心,天津300300

出　　处：《中国调味品》2008年第7期60-63,共4页China Condiment

摘　　要：通过单因素实验考察了冷冻温度、冷冻时间、粉碎温度对道口烧鸡风味辛香调味料低温粉碎率的影响,然后通过正交实验确定了最佳加工工艺。经过显微镜检,粉碎后的粉体粒径小于50μm,即达到300目。The effects of the parameters such as freezing temperature, freezing time, grinding temperature on the freeze grinding rate of Daokou Carbonado flavor spices were studied. Then the optimal condition was attached by orthogonal experiments. The grain diameter after grinded was less than 50μm through observed under microscope.

关 键 词：低温粉碎技术 道口烧鸡 超微辛香调味粉 

分 类 号：TS264.9[轻工技术与工程—发酵工程]