摘要
本文介绍香椿芽真空冷冻干燥生产工艺及其保鲜方法，并给出了测试数据和冻曲线其保鲜法，顺应了食品趋向高营养、保新鲜的潮流，满足人民对食用天然食品的需求．
Abstract In this paper it is introduced that the technology for producing the vacuum freezy-desiccation technology of Toona Sinensis and it is the method for freshness-preservation.The measured data are given and curve of freeze drying in the paper.Having gone with tend that the foodstuff trend to high nutrition and freshness preservation, met the demand that people like natural foodstuff.
出处
《真空》
CAS
北大核心
1994年第5期28-31,共4页
Vacuum
