STUDY ON TECHNOLOGY OF SPRAY DRYING PROCESSING OF HAWTHORN FRUIT POWER

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：wori123ri123

【摘要】

：

【作者】

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Hongjiang Ma Jie Wang Jianlou Mu Ping Chen

【机构】

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College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, CHINA

【出处】

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第十四届世界食品科技大会

【发表日期】

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2008年1期

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　　For accelerating the processing of spray drying experimentation of hawthom fruit,which was carded out after softening,beating,glue milling,enzyme treatment,adding accessories and homogenizing,using hawthorn fruit as raw material. The effect of maltodextri,β-cyelodextrin and CMC to the collection rate of hawthorn fruit power was studied.

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STUDY ON TECHNOLOGY OF SPRAY DRYING PROCESSING OF HAWTHORN FRUIT POWER

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