| 香菇真空冷冻干燥工艺的研究 |
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| 引用本文： | 姜延舟 孙宏波. 香菇真空冷冻干燥工艺的研究[J]. 中国食用菌, 1998, 17(1): 39-40 |
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| 作者姓名： | 姜延舟 孙宏波 |
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| 作者单位： | 辽宁省抚顺康源保鲜技术发展公司 |
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| 摘 要： | 本文介绍了香菇等食用菌的最好保鲜技术——真空冷冻干燥技术的原理、加工工艺和加工时的注意事项。并通过冻干香菇和传统干燥香菇的理化指标的测定，进一步证实了冻干工艺的优越性。
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| 关 键 词： | 冷冻干燥 香菇 保鲜 |
Vacuum Freeze Drying Technology of Lentinus edodes |
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| Jiang Yanzhou,Shun Hongbo,Lin Chongshi. Vacuum Freeze Drying Technology of Lentinus edodes[J]. Edible Fungi of China, 1998, 17(1): 39-40 |
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| Authors: | Jiang Yanzhou Shun Hongbo Lin Chongshi |
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| Abstract: | The advantages,principle,process technology and points for attention in producing of vacuum freeze drying technology the best freshness preservation technology of champignon are introduced in the paper.Through comparation of physics and chemistry index between freeze drying and tradition drying champignon,we further proved the advantages of freeze drying technology. |
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| Keywords: | Freeze drying Lentinus edodes Freshness preservation |
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