摘要
文章研究了豇豆的真空冷冻干燥工艺。通过实验得出了原料的豇豆的长度为7 mm,漂烫时间为90 s,冷冻干燥温度为55℃的最佳工艺,同时确定了产品的冻干曲线和最佳的包装方式。
The article has studied on the technology of cowpea vacuum freeze-dry. Through the experiment,we have come to a conclusions that floats burns of the cowpea the temperature of the cowpea is 100 ℃. The thickness of cowpea piece is 7 mm. Floats burns the time is 90 s. The freezing dry temperature is 45 ℃. At the same time,we have obtained its freezing dry curve and the best packing ways.
出处
《中国调味品》
CAS
北大核心
2009年第6期73-75,共3页
China Condiment
关键词
豇豆
真空冷冻干燥
工艺
cowpea
vacuum freeze-dry
technology
