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
CLC Number:
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.