| 低温真空干燥焙制荔枝干、龙眼干的研究 |
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| 引用本文： | 肖维强,蔡长河,张爱玉,袁沛元,李万颖,韩冬梅,吴洁芳.低温真空干燥焙制荔枝干、龙眼干的研究[J].食品科学,2004,25(8):218-219. |
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| 作者姓名： | 肖维强 蔡长河 张爱玉 袁沛元 李万颖 韩冬梅 吴洁芳 |
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| 作者单位： | 广东省农业科学院果树研究所,广州,五山,510640 |
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| 摘 要： | 研究了荔枝、龙眼真空干燥时间、真空度、温度等的影响,提出适宜的工艺参数,研制了高质量的荔枝干、龙眼干。
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| 关 键 词： | 荔枝干 龙眼 真空干燥 荔枝干 龙眼干 |
| 文章编号： | 1002-6630(2004)08-0218-02 |
Study on the Vaccum Drying of Litch and Longan |
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| XIAO Wei-qiang,CAI Chang-he,ZHANG Ai-yu,YUAN Pei-yuan,LI Wan-yin,HAN Dong-mei,WU Jie-fang.Study on the Vaccum Drying of Litch and Longan[J].Food Science,2004,25(8):218-219. |
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| Authors: | XIAO Wei-qiang CAI Chang-he ZHANG Ai-yu YUAN Pei-yuan LI Wan-yin HAN Dong-mei WU Jie-fang |
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| Abstract: | After studying the effect of drying time, vaccum degree and temperature during the vaccum drying process of Longanand Litch, the appropriate parameter was put forward. Highly qualified dried Litch and dried Longan were developed. |
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| Keywords: | Litch Longan vaccum drying dried Litch dried Longan |
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