摘要
针对用曲拉原料生产的干酪素颜色发黄、无光泽等问题,采用离心过滤,亚硫酸盐,抗氧化剂处理,研究其对产品色泽改善的效果。同时,对漂白剂和抗氧化剂的用量及作用条件进行了研究。
According to the problems existed in making use of raw casein producing casein, such as the casein＇ s color turns to yellow without luster, we used centrifuge, then treated with sulphite and antioxidants, the casein＇ s color became white or light yellow and with luster. Meanwhile, the test also studied the quantity and conditions of applying the antioxidants and bleaching agent in the treatment.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第9期49-52,共4页
Food and Fermentation Industries
基金
甘肃省经贸委项目
