真空油炸胡萝卜片工艺研究与经济效益分析

Study on the vacuum fried technology of carrot and its economic analysis

胡萝卜营养丰富,但胡萝卜所固有的气味为很多人不习惯,为了除去胡萝卜特有的滋味和气味,加工成高品质、色、香、味、俱佳的松脆可口的胡萝卜片,对其影响胡萝卜的质量的因素进行了研究,确定其最佳工艺条件,并对其工业化生产进行了经济效益分析。

Carrot has high nutritional value. But many people do not get used to its intrinsic flavors. How can we remove this flavor and process high quality carrot slices with color, flavor, and taste all at the same time?Now, we have studied the effect factors on the qualities of carrot. We confirmed the best process conditions and analysed the economic benefits of its industrial production.