| 真空油炸胡萝卜片工艺研究与经济效益分析 |
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| 引用本文： | 申双贵,黄中培,黄劲峰. 真空油炸胡萝卜片工艺研究与经济效益分析[J]. 食品科技, 2003, 0(8): 37-39 |
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| 作者姓名： | 申双贵 黄中培 黄劲峰 |
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| 作者单位： | 湖南生物与机电工程职业技术学院,长沙,410127 |
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| 摘 要： | 胡萝卜营养丰富,但胡萝卜所固有的气味为很多人不习惯,为了除去胡萝卜特有的滋味和气味,加工成高品质、色、香、味、俱佳的松脆可口的胡萝卜片,对其影响胡萝卜的质量的因素进行了研究,确定其最佳工艺条件,并对其工业化生产进行了经济效益分析。
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| 关 键 词： | 胡萝卜片 真空油炸 冷冻干燥 |
| 文章编号： | 1005-9989(2003)08-0037-03 |
| 修稿时间： | 2003-03-16 |
Study on the vacuum fried technology of carrot and its economic analysis |
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| SHEN Shuang-gui HUANG Zhong-pei HUANG Jin-feng. Study on the vacuum fried technology of carrot and its economic analysis[J]. Food Science and Technology, 2003, 0(8): 37-39 |
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| Authors: | SHEN Shuang-gui HUANG Zhong-pei HUANG Jin-feng |
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| Abstract: | Carrot has high nutritional value. But many people do not get used to its intrinsic flavors. How can we remove this flavor and process high quality carrot slices with color, flavor, and taste all at the same time?Now, we have studied the effect factors on the qualities of carrot. We confirmed the best process conditions and analysed the economic benefits of its industrial production. |
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| Keywords: | carrot slice vacuum fried freeze drying |
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