真空充氮烫漂技术原理及其应用  

The Principle of Vacuum Nitrogencharge Blanching Technique and Its Application

作　　者：王安建[1] 田广瑞[1] 魏书信[1] 刘丽娜[1] 

机构地区：[1]河南省农科院农副产品加工研究所,河南郑州450002

出　　处：《农产品加工（创新版）（中）》2014年第1期66-67,共2页Farm Products Processing

基　　金：河南省重点科技攻关项目(102102110015)

摘　　要：介绍真空脱氧充氮烫漂技术的原理、设备和加工要点,并对其在食用菌加工方面的应用前景进行展望。The principle of vacuum nitrogencharge blanching technique （VNBT）, the required equipment for VBNT as well as the main points of VBNT are described in detail in this paper. And the prospect of VNBT application in edible mushroom processing is also reviewed.

关 键 词：真空充氮烫漂 食用菌 加工 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]