| 微波干燥等对蕨菜干制的研究 |
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| 引用本文： | 朱正良,樊建,高雪松.微波干燥等对蕨菜干制的研究[J].云南农业大学学报,2002,17(3):264-268. |
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| 作者姓名： | 朱正良 樊建 高雪松 |
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| 作者单位： | 昆明理工大学生物与化学工程学院 云南昆明650224
(朱正良，樊建)，昆明理工大学生物与化学工程学院 云南昆明650224(高雪松) |
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| 摘 要： | 鲜蕨菜经过微波、真空、热风、恒温4种干燥处理,测定不同干制工艺条件下不同时间蕨菜的重量及干燥结束时蕨菜中维生素C和Fe含量的变化,并进行复水比较试验。结果表明:60 ℃微波干燥蕨菜的干燥速率、复水性能均优于其它3种方法;同时,其营养损失较少,外观保持良好。
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| 关 键 词： | 蕨菜 微波干燥 复水 |
| 文章编号： | 1004-390X(2002)03-0264-05 |
| 收稿时间： | 2002-2-20 |
Study on Microwave Drying Technics of Pteridium Aquilinum |
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| ZHU Zheng liang,FAN Jian,GAO Xue song.Study on Microwave Drying Technics of Pteridium Aquilinum[J].Journal of Yunnan Agricultural University,2002,17(3):264-268. |
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| Authors: | ZHU Zheng liang FAN Jian GAO Xue song |
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| Institution: | (Biology and Chemical Engineering College, Kunming Science and Engineering University, Kunming 650224,China) |
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| Abstract: | Fresh Pteridium aquilinum was treated by using microwave, vacuum, hot air, permanent temperature four drying methods. Under different drying technological conditions and different drying times,levels of fresh and dried Pteridium aquilinum were determined about weight, vitamin C and Fe. And rehydration tests were respectively done .The results show that drying rate and function of rehydration by microwave drying were the best of all; at the same time, its losed nutrition was lower and appearance kept more better. |
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| Keywords: | Pteridium aquilinum microwave drying rehydration |
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