摘要
为了保证和提高香菇干制的品质,分析比较香菇晒干和热风干燥方法及其产品差异。干制的方法不同导致香菇的香味差异明显,晒干的香味淡,热风干燥的香味浓。热风干燥更适宜作为商品香菇的干燥方法。
In order to ensure and improve the quality of dried mushrooms,the analysis and comparison of drying methods and product differentiation are described in this paper.Dried mushrooms with different methods lead to significantly different scent,the smell of fresh dried and the smell of thick dried with hot air.The method of dried with hot air is more suitable for drying mushrooms as a commodity drying method.
出处
《清远职业技术学院学报》
2010年第6期29-30,共2页
Journal of Qingyuan Polytechnic
关键词
香菇
晒干
热风干燥
Lentinus edodes
Dried
Dried with hot air
