摘要
对真空冷冻干燥蕨菜的理化特性作了分析,并与热风干燥蕨菜进行了比较。结果表明:真空冷冻干 燥蕨菜的干燥率、复水率、水分活度分别为14.8:1,91.8％和0.48,热风干燥蕨菜分别为14.1:1,77％和0.61; 营养成分维生素C、胡萝卜素、维生素E和氨基酸的保存率分别比热风干燥蕨菜高63.4％、7.7％、61％和 10％。
Comparison and analysis of the physical and chemical characters between freeze-dried and heat-dried fiddlehead production were made. The results showed: The drying rate, the resorbing and the aw of freeze-dried fiddlehead is 14.8:1, 91.8% and 0.48 respectively, better than those of heat-dried fiddlehead, which are 14.1:1, 77% and 0.61 respectively. Compared with heat-dried fiddlehead, the preservation rates of nutrition components Vc, carotene, Ve and amino acid of freeze-dried fiddlehead increased by 63.4% , 7.7% , 61% and 10% respectively.
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2004年第6期687-689,共3页
Journal of Jilin Agricultural University
基金
吉林省科技厅资助项目(20000203-11-1)
关键词
真空冷冻干燥
蕨菜
理化特性
vacuum freeze-dry
flddlehead
physical and chemical character
