摘要
本文介绍了香菇等食用菌的最好保鲜技术——真空冷冻干燥技术的原理、加工工艺和加工时的注意事项。并通过冻干香菇和传统干燥香菇的理化指标的测定，进一步证实了冻干工艺的优越性。
The advantages,principle,process technology and points for attention in producing of vacuum freeze drying technology the best freshness preservation technology of champignon are introduced in the paper.Through comparation of physics and chemistry index between freeze drying and tradition drying champignon,we further proved the advantages of freeze drying technology.
出处
《中国食用菌》
1998年第1期39-40,共2页
Edible Fungi of China
关键词
冷冻干燥
香菇
保鲜
Freeze drying,Lentinus edodes,Freshness preservation
