| 真空冷冻干燥蔬菜的品质分析 |
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| 引用本文： | 崔伏香 王化国. 真空冷冻干燥蔬菜的品质分析[J]. 华北农学报, 1995, 10(1): 120-123 |
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| 作者姓名： | 崔伏香 王化国 |
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| 作者单位： | 河南省农业科学院园艺研究所，河南省农业机械学校，河南农业大学 |
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| 摘 要： | 对真空冷冻干燥及热力干燥的４种蔬菜（胡萝卜，菠菜，韭菜，洋葱）进行品质分析表明，真空冷冻干燥的蔬菜中粗蛋白，总糖，总酸含量分别是热力干燥同种蔬菜的３倍，１．６倍，２倍；ＶＣ，胡萝卜素含量分别比热力干燥蔬菜高４－６倍，２－３倍。真空冷冻干燥蔬菜的粗蛋白，总糖，总酸，胡萝卜素，ＶＣ的保存率分别比热力干燥的高６７％，３０％，３５％，６０％，５０％－７５％。
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| 关 键 词： | 蔬菜 保鲜 真空冷冻干燥 营养保存率 品质 |
Analysis of the Quality of Four Vacuum Freeze-dried Vegetables |
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| Cui Fuxiang. Analysis of the Quality of Four Vacuum Freeze-dried Vegetables[J]. Acta Agriculturae Boreali-Sinica, 1995, 10(1): 120-123 |
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| Authors: | Cui Fuxiang |
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| Abstract: | The content of crude protein, sugar acid, vitamin C and carotene in four kinds of freeze-dried vegetables(carrot,spinach,Chinese Chive, onion ) was respectively 3-fold, 1. 6-fold,2-fold, 4- 6-fold and 2-3-fold that in the heat-dried vegetables. The keeping rate of crude protein, sugar, acid, carotene and vitamin C in the freeze-dried vegetables was 67%, 30%, 35%,60% and 50%-75% higher respectively than that in the heat-dried vegetables. |
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| Keywords: | Vacuum freeze-dried vegetable Heat-dried Analysis of quality Nutrition keeping rate |
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