摘要
以 0 .2 5 %亚硫酸氢钠进行预处理 ,微波、微波 -远红外进行干燥得到的脱水野菜制品为深绿色 ,色泽均匀一致 ,组织完整 ,具有野菜应有的风味和滋味 ,且维生素C保存率比传统干制方法高 5～ 1 1倍 ,干制时间缩短 1 /
The dehydrated potherb products pretreated with 0.25% NaHSO 3 and dehydrated by microwave, microwave far infrared had good quality of deep green color, intact texture,and flavor. The Vc content of the potherb was 5 11 times higher than that treated by the traditional method and the time was shorter too.
出处
《食品与机械》
CSCD
2004年第2期53-54,60,共3页
Food and Machinery
