摘要
通过正交试验对富硒黑花生乳的加工工艺进行了研究。结果表明,当料水比为1∶15时,加入蔗糖脂肪酸酯0.25%、单硬脂酸甘油酯0.20%、羧甲基纤维素钠0.10%、白砂糖8%的富硒黑花生乳感官质量最佳。
The processing technology of black peanut emulsion rich in selenium was studied with orthogonal tests. The results showed that the best sensory quality were obtained when the ratio of material and water was 1 ： 15, and the contents of SE, GMS, CMC-Na and sugar were 0.25 %, 0.20%, 0.10% and 8% respectively.
出处
《安徽农业科学》
CAS
北大核心
2007年第7期2074-2074,2110,共2页
Journal of Anhui Agricultural Sciences
关键词
富硒黑花生
花生乳
加工工艺
Black peanut rich in selenium
Peanut emulsion
Processing technology
