叶菜类蔬菜粉的加工研究  

Procession Technology of Vegetable Powder

作　　者：王丽萍[1] 李保国[1] 陈思思[1] 胥义[1] 

机构地区：[1]上海理工大学食品科学与工程研究所,上海200093

出　　处：《农产品加工（下）》2011年第1期4-6,10,共4页Farm Products Processing

基　　金：上海市教委科研创新重点项目(09ZZ159);上海市联盟计划和上海市重点学科建设资助项目(S30503)

摘　　要：采用热风干燥和真空干燥制备蔬菜粉(青菜粉和芹菜粉),对2种干燥方法、制粉工艺流程、干燥温度及制得的蔬菜粉冲调稳定性等进行研究。结果表明,对样品进行切分,热风干燥温度为60℃,粉粒直径≤0.125μm时,制得的蔬菜粉的颜色和冲调稳定性最好。Make vegetable powder （greens powder and celery powder） uses hot-air drying and vacuum drying, comparing with the two method and consider the economic efficiency, general hot-air drying is better. At the same time, the process of make powder, the temperature of hot-air drying and stability of solubility are studied.As a result, taking the samples to segmentation, at 60 ℃ and powder diameter ≤0.125μm are the best conditions to make vegetable powder.

关 键 词：蔬菜粉 热风干燥 真空干燥 冲调稳定性 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]