作者：刘树立,王春艳,盛占武,王华*
作者单位：西南大学食品科学学院,中国农业科学院柑桔研究所
摘要：超微粉碎技术作为一种新型的食品加工方法,已受到普遍关注。本文对超微粉碎加工的基本原理度其技术特点进行了概述,同时重点介绍了超微粉碎技术在食品工业中的应用和研究情况,其发展前景广阔。
关键词：超微粉碎,优点,应用
Title: The Advantages and Application Present Situation of Superfine Grinding Technique in Food Industry
Authors: LIU Shu-Li, WANG Chun-yan, SHENG Zhan-wu, WANG Hua
Abstract: Superfine grinding, as a new technique of foodstuff producing, was given more attention nowadays. The basic principle and characteristics of superfine grinding were introduced in this article, while the application and research present situation of this technique in food industry were summarized, it had bright prospect in the future.
Key words: Superfine grinding； advantage； application；
文献注录：刘树立,王春艳,盛占武,王华*. 超微粉碎技术在食品工业中的优势及应用研究现状 [J]. 四川食品与发酵. 2006, 06: 5-7.
报/刊名：《四川食品与发酵》，发表于2006 / 第 06 期。
文献类型： [J]
页码：第 5-7 页 / 共3 页