| 香辛料微胶囊化最佳工艺的研究 |
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| 引用本文： | 石长波,张培茵,王兆宏,刘芳.香辛料微胶囊化最佳工艺的研究[J].哈尔滨商业大学学报(自然科学版),1996(1). |
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| 作者姓名： | 石长波 张培茵 王兆宏 刘芳 |
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| 作者单位： | 黑龙江商学院旅游烹饪系 |
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| 摘 要： | 以香辛料中具有代表性的大茴香为研究对象，确定水蒸汽蒸馏法提取精油的最佳工艺条件；通过喷雾干燥法使香辛料微胶囊化，确定其最佳精油含量以及干物质含量。
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| 关 键 词： | 香辛料，微胶囊，喷雾干燥 |
STUDY ON THE OPTIMUM TECHNOLOGY OF CAPSULING ARCMATICS SEASONING |
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| Shi Changbo, Zhang Peiyin, Wang Zhaohong, Liu Fang.STUDY ON THE OPTIMUM TECHNOLOGY OF CAPSULING ARCMATICS SEASONING[J].Journal of Harbin University of Commerce :Natural Sciences Edition,1996(1). |
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| Authors: | Shi Changbo Zhang Peiyin Wang Zhaohong Liu Fang |
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| Abstract: | In terms of the anise which is typical representative of aromatics seasoning to determine the optimum technology conditions of extracting its essence from the seasoning through Watersteam Distilling Method, and it is determined the optimum content of its essence and dry substances in the capsuled of seasoning by dry -spraying method. |
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| Keywords: | seasoning capsuling spraying dry |
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