摘要
以野生蕨菜为原料，采用自然脱水与盐腌脱水和烫漂与不烫漂等前处理进行方便蕨菜加工的对比试验，研究其对矿质元素、氨基酸保存率的影响。结果以不烫漂的自然脱水处理保存率较高。
The effects on the preservation-rate of minerals and amino acids of cured pteridophyte is studied in this paper. The process of dehydration in the natural and salt curing the treatments of scald and nonscald are all applied and compared. A type of wild pteridophyte was taken as matterials. The results indicates that the pre-process of nonscald and natural dehydration is better than others.
出处
《四川农业大学学报》
CSCD
1998年第3期358-360,共3页
Journal of Sichuan Agricultural University
关键词
蕨菜
前处理
矿质元素
氨基酸
保存率
加工
PTERIDOPHYTE PRE-PROCESS MINERALS AMINO ACID PRESERVATION-RATE.
