苹果粉加工工艺的研究进展  

Research Progress on Processing Technology of Apple Powder

作　　者：周晓玲 张秋霞 何靖柳[1] 韦婷[1] 曾顺超 蔡有色 Zhou Xiaoling;Zhang Qiuxia;He Jingliu;Wei Ting;Zeng Shunchao;Cai Youse(Ya'an vocational and technical college,Ya'an,Sichuan 625000)

机构地区：[1]雅安职业技术学院,四川雅安625000

出　　处：《南方农机》2020年第8期11-12,共2页

摘　　要：苹果粉采用联合干燥技术能有效避免单一干燥技术生产中存在的问题。文章阐述了不同干燥技术在苹果粉生产中的应用情况,提出了护色技术和干燥技术对产品的风味、外观和营养物质等的影响,分析了不同干燥技术在整个工艺中所面临的挑战,对果粉加工产业的发展有一定的指导意义。This article described that the different drying technologies were applied in the production of apple powder.The effects of color protection technology and drying technology on the flavor,sense and nutrients of the product during processing were put forward.It was analyzed that the different drying technologies in the entire process were challenged.It was expected that the use of combined drying technology in apple powder could effectively avoid the problems in the production of single drying technology.It has made certain guiding significance for the development of fruit powder industry.

关 键 词：苹果粉 护色技术 干燥技术 

分 类 号：TS255.4-1[轻工技术与工程—农产品加工及贮藏工程]