摘要
为研究β-环糊精和硬脂酸镁的添加对菠萝粉性质的影响,在菠萝浆中添加不同比例的β-环糊精和硬脂酸镁,制备成果粉后,分别研究各添加剂对果粉香气、流动性、抗结性的影响。结果表明,添加3%的β-环糊精,有利于产品香气的保存,添加3%硬脂酸镁有利于产品的流动性和抗结性。
The β -cyclodextrin and magnesium stearate was add into pineapple juice according certain quality to study the effect of β -cyclodextrin and magnesium stearate on the property （aroma, fluidity and anti-coagulability） of pineapple powder. The results showed that 3% β -cyclodextrin was profitably to preserve the aroma and 3% was profitably to the fluidity and anti-coagulability of pineapple powder.
出处
《农产品加工（下）》
2007年第10期27-28,共2页
Farm Products Processing
关键词
Β-环糊精
硬脂酸镁
菠萝粉
β-cyclodextrin
magnesium stearate
pineapple powder
