| 冻干蔬菜预处理的研究 |
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| 引用本文： | 程远霞 王国华. 冻干蔬菜预处理的研究[J]. 淮海工学院学报, 2000, 9(1): 55-57 |
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| 作者姓名： | 程远霞 王国华 |
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| 作者单位： | 淮海工学院食品工程系!江苏连云港222005(程远霞)，洛阳工业高等专科学校机械工程系!河南洛阳471000(王国华)，洛阳工学院机械设计工程系!河南洛阳471000(张玉先，杨玉兰)，大地集团公司!江苏徐州221003(刘兴利) |
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| 基金项目： | 机械部教育司科技基金!资助项目 (972 5112 ) |
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| 摘 要： | 漂烫是冻干蔬菜的重要预处理工序，文章以黄瓜为例，对漂烫原理民与作用、漂烫方法、漂烫程度控制以及影响预处理的效果的两个主要因素－－漂烫温度和烫时间进行了试验研究，得到了冻干蔬菜预处理的合理工艺。
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| 关 键 词： | 漂烫 感官指标 蔬菜 冷冻干燥 预处理 |
Study on Pre treatment for Freeze drying Vegetables |
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| CHENG Yuan xia ,WANG Guo hua ,ZHANG Yu xian ,YANG Yu lan ,LIU Xing li. Study on Pre treatment for Freeze drying Vegetables[J]. Journal of Huaihai Institute of Technology:Natural Sciences Edition, 2000, 9(1): 55-57 |
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| Authors: | CHENG Yuan xia WANG Guo hua ZHANG Yu xian YANG Yu lan LIU Xing li |
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| Affiliation: | CHENG Yuan xia 1,WANG Guo hua 2,ZHANG Yu xian 3,YANG Yu lan 3,LIU Xing li 4 |
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| Abstract: | Scalding is an important pre treatment stage of freeze drying vegetables.The principle and function,method,and extent control of scalding and the two important factors which influence pre treatment effect,i.e,the temperature and the time of scalding,are researched.The proper technology of pre treatment for freeze drying vegetables is obtained. |
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| Keywords: | cucumber scalding Vc enzyme killed organoleptic index |
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