摘要
采用热风干燥、真空冷冻干燥加工甘蓝,比较了四种加工方式(热风干燥、漂烫+热风干燥、真空冷冻干燥、漂烫+真空冷冻干燥)对其品质的影响。研究结果表明:漂烫+真空冷冻干燥甘蓝的VC含量、叶绿素含量和复水率均高于其他处理组,其值分别为349.50 mg/100 g,25.72 mg/100 g和7.47,且较好地保持了甘蓝的色泽。
Cabbage was dehydrated by hot air drying and freeze drying. Effects of hot air drying and freeze drying on cabbage quality were studied. Hot air drying, blanching＋hot air drying, freeze drying and blanching＋freeze drying were carried out. The results showed that the contents of VC, chlorophyll and rehydration rate of blanching＋vacuum freeze-dried cabbage were higher than other treatments, the values were respectively 349.50 mg/100 g, 25.72 mg/100 g, 7.47, and the color of cabbage were maintained.
出处
《食品工业》
北大核心
2017年第9期79-81,共3页
The Food Industry
基金
宁波市科技公关项目(2014C10039)
