摘要
本实验是以生产荷花茶为目的 ,来研究魔芋精粉的赋形性及其成膜的保鲜作用对微波干制后易折皱、破碎荷花品质的影响 ,得最佳魔芋精粉的浓度为 0 .1%
The effects of Konjak glucomannan on the quality of lotus having been dried in microwave were investigated for the purpose of making lotus tea .The study show that the plasticity and filmy property of Konjak glumannan can help to improve the quality of lotus which may be smashed and wrinkled after some treatments of microwave drying.The best consistency of Konjak glucomannan should be used is 0.1 percent.
