摘要
研究了草莓的冷冻干燥及巧克力涂衣方法的生产工艺,确定了冻干草莓的工艺参数及巧克力涂衣的两种方法的生产参数,其中以喷淋挂衣法为佳。
The production process was studied for strawberry in freeze-drying and chocolate covering in order to prevent from the loss of its vitamin C, color and aroma. The optimized processing parameters are： 20 h, -20 ℃ for freezing, drying on 40℃ heater plate in the vacuum of 60- 100 Pa for 16 h, and prinkling with chocolate as a comparison to rolling.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期672-675,共4页
Food Science
关键词
草莓
冷冻干燥
巧克力
strawberry
freeze-drying
chocolate
