食品科学 ›› 2004, Vol. 25 ›› Issue (8): 218-219.
• 技术应用 • 上一篇
肖维强, 蔡长河, 张爱玉, 袁沛元, 李万颖, 韩冬梅, 吴洁芳
出版日期:
发布日期:
XIAO Wei-Qiang, CAI Chang-He, ZHANG Ai-Yu, YUAN Pei-Yuan, LI Wan-Ying, HAN Dong-Mei, WU Jie-Fang
Online:
Published:
摘要: 研究了荔枝、龙眼真空干燥时间、真空度、温度等的影响,提出适宜的工艺参数,研制了高质量的荔枝干、龙眼干。
关键词: 荔枝干, 龙眼, 真空干燥, 龙眼干
Abstract: After studying the effect of drying time, vaccum degree and temperature during the vaccum drying process of Longanand Litch, the appropriate parameter was put forward. Highly qualified dried Litch and dried Longan were developed.
Key words: Litch, Longan, vaccum drying, dried Litch, dried Longan
肖维强, 蔡长河, 张爱玉, 袁沛元, 李万颖, 韩冬梅, 吴洁芳. 低温真空干燥焙制荔枝干、龙眼干的研究[J]. 食品科学, 2004, 25(8): 218-219.
XIAO Wei-Qiang, CAI Chang-He, ZHANG Ai-Yu, YUAN Pei-Yuan, LI Wan-Ying, HAN Dong-Mei, WU Jie-Fang. Study on the Vaccum Drying of Litch and Longan[J]. FOOD SCIENCE, 2004, 25(8): 218-219.
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