期刊论文

中文

食品工业科技

1002-0306

2008

29

1

236-237,244

10.13386/j.issn1002-0306.2008.01.085

本校为第一机构

采用不同煮烫时间、干燥温度、干燥方法、处理方法加工湘产鲜天冬,并对产品质量进行综合评价。结果表明,干燥温度为25、35℃产品质量优良;60℃以上的干燥温度所得产品质量差,45、50℃干燥的产品色较深;真空干燥产品质量较烘干方法更好;冷冻干燥法的产品质量好;经CaCl_2、明矾处理以35℃干燥的质量较优;原材料以煮汤15min产品质量较优。

A optimum processing method of fresh radix asparagi produced in Hunan province was optimized by different boiling time, drying temperature, drying method and processing method. The results showed the quality of product was fine by 25℃ and 35℃ dried,worse by higher 60℃ dried,range in deep color dried by 45℃ and 50℃. Vacuum drying and freeze-dried were superior to drying in the quality of product. Dried in 35℃ got good products after treated by CaCl2 and alume...