摘要
蜂蜜是一种营养丰富的天然滋补品。为了提高我国的蜂蜜深加工水平,满足国内外市场的需求,增加我国蜂蜜产品的种类和在国际市场的竞争力,采用正交试验的方法,以干粉得率为考核指标,对喷雾干燥工艺参数进行了研究。结果表明,喷雾干燥最佳工艺参数是:进风温度为190℃、出风温度为85℃,喷雾干燥前后蜂蜜中主要营养指标不变。
Honey is a kind of invigorant which is rich in a lot of nutrition. To develop the level of honey processing and supply the internal and overseas need. The technics parameters of the powdered honey by spray drying was evaluated by orthogonal test. The major factor is the mass percent of powdered honey. The results show that the air-in temperature is 190℃ and the air-out temperature is 85℃. The main nutrition of honey is not changed.
出处
《食品科技》
CAS
北大核心
2004年第5期22-23,共2页
Food Science and Technology
关键词
蜂蜜
喷雾干燥
工艺参数
honey powder
spray drying
technics parameter
