摘要： 对真空冷冻干燥及热力干燥的4种蔬菜（胡萝卜、菠菜、韭菜、洋葱）进行品质分析表明，真空冷冻干燥的蔬菜中粗蛋白、总糖、总酸含量分别是热力干燥同种蔬菜的3倍、1.6倍、2倍；VC、胡萝卜素含量分别比热力干燥蔬菜高4~6倍、2~3倍。真空冷冻干燥蔬菜的粗蛋白、总糖、总酸、胡萝卜素、VC的保存率分别比热力干燥的高67%、30%、35%、60%、50%~75%.
关键词:
蔬菜保鲜,
真空冷冻干燥,
热力干燥,
营养保存率,
品质分析
Abstract: The content of crude protein, sugar acid, vitamin C and carotene in four kinds of freeze-dried vegetables(carrot,spinach,Chinese Chive, onion) was respectively 3-fold, 1. 6-fold,2-fold, 4- 6-fold and 2-3-fold that in the heat-dried vegetables. The keeping rate of crude protein, sugar, acid, carotene and vitamin C in the freeze-dried vegetables was 67%, 30%, 35%,60% and 50%-75% higher respectively than that in the heat-dried vegetables.
Key words:
Vacuum freeze-dried vegetable,
Heat-dried,
Analysis of quality,
Nutrition keeping rate
中图分类号:
崔伏香, 王化国, 任凝辉, 郭彦. 真空冷冻干燥蔬菜的品质分析[J]. 华北农学报, 1995, 10(1): 120-123. doi: 10.3321/j.issn:1000-7091.1995.01.024.
Cui Fuxiang, Wang Huaguo, Ren Ninghuei, Guo Yan. Analysis of the Quality of Four Vacuum Freeze-dried Vegetables[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1995, 10(1): 120-123. doi: 10.3321/j.issn:1000-7091.1995.01.024.