摘要
采用3种人工干制方法对辣椒进行干制加工,研究了不同方法对加工后辣椒中的维生素C、辣椒红素及蛋白质等营养成分含量的影响。
Capsicum is artificial dried by three different methods. The paper studies the effect of different methods on the nutrients of Ve, capsanthin and protein in the dried capsicum.
出处
《农业科技与装备》
2007年第6期61-63,共3页
Agricultural Science & Technology and Equipment
基金
贵州省农业重大科技攻关项目[黔科合Nz字(2005)3010]
关键词
农产品加工
辣椒
应用技术
人工干制
电热
微波
远红外
processing of agricultural products
capsicum
application technology, artificial drying
electric heating
microwave far-infrared
