| 冻干海蓬子粉加工工艺研究 |
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| 引用本文： | 张美霞,杨小兰. 冻干海蓬子粉加工工艺研究[J]. 食品工业科技, 2007, 0(6): 136-137 |
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| 作者姓名： | 张美霞 杨小兰 |
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| 作者单位： | 1. 江苏省滩涂生物资源与环境保护重点建设实验室,盐城师范学院,江苏,盐城,224002
2. 盐城师范学院,江苏,盐城,224002 |
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| 基金项目： | 江苏省滩涂生物资源与环境保护重点建设实验室基金 |
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| 摘 要： | 通过电阻法测定了海蓬子的共晶点和共熔点,确定了海蓬子粉真空冷冻干燥的条件,冷冻产品呈黄绿色,有胡桃样清香味,产品的含水量为5.0%,维生素C的含量为182.3mg/100g。
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| 关 键 词： | 海蓬子 共晶点 真空冷冻干燥 |
| 文章编号： | 1002-0306(2007)06-0136-03 |
| 修稿时间： | 2006-11-03 |
Study on vacuum freeze-drying technology of samphire powder |
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| Zhang Meixia et al. Study on vacuum freeze-drying technology of samphire powder[J]. Science and Technology of Food Industry, 2007, 0(6): 136-137 |
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| Authors: | Zhang Meixia et al |
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| Affiliation: | Zhang Meixia et al |
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| Abstract: | In this paper ,the co-crystal temperature and eutectic temperature of samphire were gained by resistance measurement, and the situation of vacuum freeze-drying was determined. The colour of product is kelly, and the flavour smells faint scent of valnut ,and the containing water and Vc are 5.0% and 182.3mg/100g respectively. |
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| Keywords: | samphire co-crystal temperature vacuum freeze-drying |
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