蒸煮助剂对芦苇中性亚硫酸盐蒸煮的作用

Effect of Cooking Additives on Reed NS Cooking

本文选用3种蒸煮助剂(绿氧助剂、助剂B、助剂CT-1)对芦苇中性亚硫酸盐(NS)蒸煮进行改进研究。结果表明:3种助剂对芦苇NS蒸煮都具有不同程度的促进作用。

The additives (lüyang, additiveB, CT-1) are used in reed NS cooking, the result states that they can improve reed NS cooking in the different degree.