| 脱水茭白加工工艺研究 |
| |
| 引用本文： | 李共国,陆胜民,马子骏.脱水茭白加工工艺研究[J].食品工业科技,2001(3):37-39. |
| |
| 作者姓名： | 李共国 陆胜民 马子骏 |
| |
| 作者单位： | 浙江万里学院农产品加工实验室, |
| |
| 摘 要： | 利用微波能结合热风干燥对茭白脱水的工艺进行了初步研究。茭白切片厚度为4mm，经微波杀青，用浓度0.01%EDTA、0.1%柠檬酸、0.02%焦亚硫酸钠配成的护色液护色3h,65℃鼓风干燥1.5h处理后微波干燥，能得到色泽度、外观质地较好而均匀的微波脱水茭白产品。
|
| 关 键 词： | 微波能 脱水 茭白 |
Study on processing
technology of dehydrating wild rice stem |
| |
| Li Gongguo et al..Study on processing
technology of dehydrating wild rice stem[J].Science and Technology of Food Industry,2001(3):37-39. |
| |
| Authors: | Li Gongguo |
| |
| Affiliation: | Li Gongguo et al. |
| |
| Abstract: | The technology of dehydrating wild rice stem using microwave energy in combination with hot air diying was investigated preliminarily.High whiteness,good shape and texture were obtained when wild rice stem was treated according to the following procedure:fresh wild rice stem was sliced into 4mm thick,blanched with microwave energy,soaked in mixed solutions of 0.01%EDTA,0.1% citric acid and 0.02% Na2S2O5 for 3 hrs,dehydrated by microwave energy after hot air drying at 65℃ for 1.5 hrs. |
| |
| Keywords: | microwave energy dehydration wild rice stem |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
