摘要
采用自然干制法、电热恒温干制法、微波干制法干制辣椒,并比较不同干制方法对辣椒中Vc含量的影响。采用自然干制时,随着日晒时间的增多,Vc含量迅速减少,20d时Vc的保留率仅为11.3%;电热恒温干制的样品,80℃、20min处理,Vc的保留率为44.5%;微波干制样品,700W、1min处理,Vc的保留率为41.0%。
Chilis were treated by the methods of natural sun-drying,electro thermal constant-temperature drying and microwave drying.Then content of vitamin C were measured.Vitamin C was reduced to 11.3% after 20 days sun-drying.The content of vitamin C treated by electro thermal constant-temperature drying was reduced to 44.5% at 80 ℃ in 20 minutes.The content of vitamin C treated by microwave drying was reduced to 41.0% at 700 watt in 1 minute.
出处
《食品科技》
CAS
北大核心
2011年第8期83-85,共3页
Food Science and Technology
关键词
辣椒
VC
干制
chili
vitamin C
dry-marking
