摘要
以新鲜大麦叶为对象,研究湿法超微粉碎、真空冷冻干燥生产大麦苗的制粉工艺,探讨该工艺较优的流程及参数。结果表明,以喷雾干燥方式最大程度保留大麦苗的营养,最适宜大麦苗粉的加工为目标,其最优设计为:进风温度160℃,出风温度60℃,均质压力35 MPa。
This article takes the fresh leaf of barley as a research subject, ultra-fine pulverization by wet processing and vacuum freeze drying are investigated to study on flour milling technology, and the technological process and parameters of the optimum technology are discussed. The results show that spray drying could largely retain the nutritional value of young barley leaf, which is the optimum technology for processing young barley leaf powder. The optimum technological conditions are as follows： entering air temperature 160 ℃, leaving air temperature 60 ℃, and pressure of homogenization 35 MPa.
出处
《农产品加工（下）》
2013年第2期38-41,共4页
Farm Products Processing
关键词
大麦苗粉
制粉工艺
质量控制
young barley leaf powder
flour milling technology
quality control
