食品与机械2012，Vol.28Issue(2)：184-186,3.
西兰花干燥过程中还原型Vc与氧化型Vc的变化
Changes of ascorbic acid in processes of dehydrated broccoli
摘要
Abstract
The changes of L-ascorbic acid and I. dehydroascorbic acid during the processes of dehydrated broccoli were studied. The results showed that;the saving of ascorbic acid dealed with steam blanching were higher than treated by hot water, and treaed broccoli 2 mm with hot water in 80℃ had the thinkable result . Broccolis cooling wsth ice-water were better than natural cooling to the saving of ascorbic acid. The ascorbic acid could be saving to the maximize retention treated with vacuum freeze dried, which wass better than treated with microwave drying and hot air drying, and could maintain the shape and the color of broccoli. And treated broccoli 6 h in -25℃ was the best method.关键词
西兰花/脱水蔬菜/真空冷冻干燥/还原型Vc/氧化型Vc/热烫Key words
broccoli/dehydrated vegetable/vacuum frecze-drying/deoxided Vc/oxidized Vc/blanching引用本文复制引用
杨霞,司俊娜,樊振江,高愿军..西兰花干燥过程中还原型Vc与氧化型Vc的变化[J].食品与机械,2012,28(2):184-186,3.基金项目
漯河市科技攻关项目(编号:2009030) （编号:2009030）
