摘要
主要研制一种新型冻干速溶汤块,介绍生产工艺过程、工艺特点及产品质量的主要影响因素。以新鲜鸡蛋和蔬菜等为主要原料,采用冻干技术精心加工制备的速溶汤块新品,具有营养丰富、风味独特、品质优良、方便快捷、货架期长、运输贮藏方便等特点。
The preparing processes, features and the major influences on quality of instant solid soup were mainly concentrated in this paper. The new instant solid soup products display characteristic properties, such as high nutrient, good taste, high quality, handy transportation and packing, which were obtained by a modern freeze-drying technology using fresh egg and vegetable as the main starting materials.
出处
《食品科技》
CAS
北大核心
2005年第7期33-36,共4页
Food Science and Technology
关键词
速溶
固体汤块
冻干
研制工艺
instant
solid soup
freeze drying
preparing process
