Taking wheat germ andbrown rice as raw material of grain mixed powder adding red jujube powder, sweet pota-to powder, carrot powder, strawberry powder and other fruit and vegetable powder, comprehensive nutritional mixed powder of grains fruit-vegetablewasgotten.The best formula was grain powder 74%; jujube powder 5%; sweet potato powder12%; carrot powder 9%and strawberry powder8%by used sensory evaluation and agglomerate rate as indexeswith orthogonal test design.Then effects of stability and agglomerate rate on granularity of power and additional level of emulsifier were explored. Optimal emulsifier-powder granularity and mixing conditions were following: through 100 mesh sieve powder particle size, select 0.09% soybean lecithin as grains of fruit and vegetable powder modifier. This experiment first uses, and thenis used to determine the additiveamount of fruit and vegetable. Secondly, explore the influ-ence of its and by adding grains of fruit and vegetable powdergranularity; determine.
mixed powder of grains and fruit-vegetablestabilityagglomerate rate
NETL
NSTL
维普
万方数据
