摘要
对真空冷冻干燥及热力干燥的４种蔬菜（胡萝卜、菠菜、韭菜、洋葱）进行品质分析表明，真空冷冻干燥的蔬菜中粗蛋白、总糖、总酸含量分别是热力干燥同种蔬菜的３倍、１．６倍、２倍；ＶＣ、胡萝卜素含量分别比热力干燥蔬菜高４～６倍、２～３倍。真空冷冻干燥蔬菜的粗蛋白、总糖、总酸、胡萝卜素、ＶＣ的保存率分别比热力干燥的高６７％、３０％、３５％、６０％、５０％～７５％。
The content of crude protein, sugar acid, vitamin C and carotene in four kinds of freeze-dried vegetables(carrot,spinach,Chinese Chive, onion ) was respectively 3-fold, 1. 6-fold,2-fold, 4- 6-fold and 2-3-fold that in the heat-dried vegetables. The keeping rate of crude protein, sugar, acid, carotene and vitamin C in the freeze-dried vegetables was 67%, 30%, 35%,60% and 50%-75% higher respectively than that in the heat-dried vegetables.
出处
《华北农学报》
CSCD
北大核心
1995年第1期120-123,共4页
Acta Agriculturae Boreali-Sinica
关键词
蔬菜
保鲜
真空冷冻干燥
营养保存率
品质
Vacuum freeze-dried vegetable
Heat-dried
Analysis of quality
Nutrition keeping rate
