摘要
漂烫是冻干蔬菜的重要预处理工序,文章以黄瓜为例,对漂烫原理与作用、漂烫方法、漂烫程度控制以及影响预处理效果的两个主要因素———漂烫温度和漂烫时间进行了试验研究。
Scalding is an important pre treatment stage of freeze drying vegetables.The principle and function,method,and extent control of scalding and the two important factors which influence pre treatment effect,i.e,the temperature and the time of scalding,are researched.The proper technology of pre treatment for freeze drying vegetables is obtained.
出处
《淮海工学院学报（自然科学版）》
CAS
2000年第1期55-57,共3页
Journal of Huaihai Institute of Technology:Natural Sciences Edition
基金
机械部教育司科技基金!资助项目 (972 5112 )
关键词
漂烫
感官指标
蔬菜
冷冻干燥
预处理
cucumber
scalding
Vc
enzyme killed
organoleptic index
