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Study on the Spray- dry Technology and Formula of a New Type Lichi Solid Beverage
Author(s): 
Pages: 160-164
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  荔枝固体饮料喷雾干燥工艺配方;
Abstract: 研究了喷雾干燥荔枝固体饮料的工艺配方,实验以荔枝汁为原料,麦芽糊精、蔗糖、羧甲基纤维素钠(CMC)、β-环状糊精为辅料,利用均质与喷雾干燥相结合的工艺制成荔枝固体饮料.试验得到荔枝固体饮料的最佳配方为:荔枝汁65%、麦芽糊精27.55%、β-环状糊精2.30%、CMC 0.15%、蔗糖含量为5%.
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