滋补菌汤调味粉包加工工艺研究进展  

A Review of the Technology of Mushroom Nourishing Soup Powder Compound Seasoning

作　　者：徐倩儒 殷丽君[1] 韩清华[2] 赵丹[2] 周海军[2] 万丽娜[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业机械化科学研究院,北京100083

出　　处：《包装与食品机械》2015年第5期40-45,共6页Packaging and Food Machinery

基　　金：国家科技支撑计划项目(2014BAD04B06-04)

摘　　要：分析了滋补菌类汤粉复合调味粉料的发展前景,同时对菌菇类的营养价值和保健功能加以阐述。根据滋补菌汤调味粉包的加工工艺将其分为两大类:干粉混合法和喷雾干燥法,并对干燥工艺和粉碎工艺、喷雾干燥法的调配工艺和喷雾干燥工艺进行了重点介绍。The development foreground of mushroom nourishing soup powder compound seasoning was ana- lyzed in this review. Meanwhile, the nutritional value and health function was explained. The technology of mushroom soup powder can be divided into two major categories, dry powder mixing method and spray drying method. Then we focused on drying and grinding process, as well as blending and spray drying process in spray drying method.

关 键 词：滋补 菌菇 汤粉 复合调味料 加工工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]