| 蕨菜冷冻干燥的工艺研究 |
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| 引用本文： | 孙汉巨,陈从贵,刘明.蕨菜冷冻干燥的工艺研究[J].食品科技,2003(5):44-46. |
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| 作者姓名： | 孙汉巨 陈从贵 刘明 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,合肥,230069 |
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| 摘 要： | 研究侧重从干制蕨菜的护绿、保脆、复水性及Vc的保存率等方面,讨论了蕨菜的冷冻干燥生产工艺,并得出了蕨菜冷冻干燥的最佳工艺条件,可为技术工业化提供理论依据。
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| 关 键 词： | 蕨菜 护绿 保脆 冷冻干燥 复水性 |
| 文章编号： | 1005-9989(2003)05-0044-03 |
| 修稿时间： | 2003年1月30日 |
Study on the freeze-drying of pteridium aquilinum |
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| SUN Han-ju,CHEN Cong-gui,LIU Ming.Study on the freeze-drying of pteridium aquilinum[J].Food Science and Technology,2003(5):44-46. |
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| Authors: | SUN Han-ju CHEN Cong-gui LIU Ming |
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| Abstract: | Based on the freeze-drying technology of the pteridium aquilinum, the color protection, brittleness keeping, rehydration and Vitamin C surplus rate of dried pteridium aquilinum were discussed in particular. The optimum conditions were obtained, which had made a good fundamental for producing high quality vegetable. |
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| Keywords: | pteridium aquilinum color-protection brittleness-keeping freeze-drying rehydration |
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