摘要
通过阐述酱腌渍用的大头菜产业化脱水工艺,以及说明大头菜晾晒风脱水操作要点,进而比较风脱水和盐渍脱水效果,并对大头菜风脱水晾晒方案进行产业化设计。
This paper explained dehydration process technology for the industrialization of root mustard based on pickling,especially in aspect of the main operation points of wind dehydration and natural dry.A comparison between wind dehydration and salt dehydration applied for dehydration of root mustard were carried out,and wind dehydration and natural dry of root mustard was designed in industrialization.
作者
邹紫千
赵仔影
董凯锋
张佳宁
孙杰
刘达玉
ZOU Ziqian;ZHAO Ziying;DONG Kaifeng;ZHANG Jia’ning;SUN Jie;LIU Dayu(School of Pharmacy and Bioengineering,Chengdu University,Chengdu,Sichuan 610106,China)
出处
《农产品加工》
2019年第13期39-40,44,共3页
Farm Products Processing
基金
四川省科技计划项目(2017NZ0002,2018GZ0022,2018NZ0028)
关键词
腌渍
大头菜
脱水
pickling
root mustard
dehydration
