摘要
介绍了柿子真空冷冻干操的工艺流程,给出了柿子冷冻干燥的最佳操作条件,并对该工艺所获得的冻干粉的化学成分进行了分析研究。对实际冷冻干燥生产和应用,具有一定的指导意义。
This paper didn＇t only introduce the technics flow for the persimmon vacuum freeze drying and cornfirmed the optimum technics condition, but also analysed the chemist component for the persimmon freeze dry powder. It is helpful to the practical production and application for persimmon freeze dry powder.
出处
《食品科技》
CAS
北大核心
2006年第1期39-42,共4页
Food Science and Technology
基金
陕西省教育厅科研计划项目(04JK149)
关键词
真空冷冻干燥
冻干粉
柿子
vacuum freeze-drying
freeze dry powder
persimmon
