摘要
通过试验确定了速冻黄花菜的蒸漂时间、速冻所采用的冷媒、速冻技术参数及其工艺流程,采用该速冻工艺,可保持黄花菜良好的色泽、风味、质地和VC等营养成分。
Through trial it confirmed the quick-freezing day lily steamed bleaching time, the refrigerant used in quick-freezing, quick-freezing process and the technical parameters, the use of the quick-freezing process. Day lily can maintain good color, flavor, texture and VC, and other nutrients.
出处
《农产品加工(下)》
2008年第1期33-35,共3页
Farm Products Processing
基金
湖南省农业厅重点科研项目(2005-5)。
关键词
黄花菜
蒸烫
速冻
day lily
steaming scald
quick frozen