| 辛香蔬菜冻干工艺研究 |
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| 引用本文： | 钱骅,赵伯涛,黄晓德,张卫明.辛香蔬菜冻干工艺研究[J].中国野生植物资源,2003,22(5):40-43. |
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| 作者姓名： | 钱骅 赵伯涛 黄晓德 张卫明 |
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| 作者单位： | 南京野生植物综合利用研究院,江苏,南京,210042 |
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| 基金项目： | 国家农业领域十五攻关重点项目(2 0 0 1BA50 2 B05) |
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| 摘 要： | 本文研究了三种辛香蔬菜的真空冷冻干燥工艺，得到其冻干曲线，测定了三种蔬菜的共晶点，找到了比较适宜的物料铺放厚度和前处理方式以及干燥速率。根据本研究工艺真空冷冻干燥辛香蔬菜，较好的保持了辛香蔬菜的品质。
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| 关 键 词： | 辛香蔬菜 冻干工艺 真空冷冻干燥 共晶点 |
| 修稿时间： | 2003年9月10日 |
Study on the Vacuum Freeze-desiccation Technology (FD) of Pungent and Fragrant Vegetable |
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| Qin Hua,Zhao Botao,Huang Xiaode,Zhang Weiming.Study on the Vacuum Freeze-desiccation Technology (FD) of Pungent and Fragrant Vegetable[J].Chinese Wild Plant Resources,2003,22(5):40-43. |
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| Authors: | Qin Hua Zhao Botao Huang Xiaode Zhang Weiming |
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| Abstract: | In this paper, the authors measured three eutectic temperature,and studied the technology for producing FD vegetable, lay down three FD technology curves, and produced FD Vegetaole. It can better preserved the primary curves, thickness, rates of desiccation. According to three FD technology color, smell, flavor, as well as nutritional value. |
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| Keywords: | Pungent and fragrant vegetable Vacuum freeze desiccation teclnology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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