青菜脱水工艺复水的研究  

Study on the rehydration of degydrated Pak Choi

作　　者：王向阳[1] 蔡政军[1] 许朝霞[1] 

机构地区：[1]杭州商学院食品系,310035

出　　处：《食品科学》2001年第6期46-48,共3页Food Science

摘　　要：研究青菜干制品饱满度及干制品的复水性能，在烫漂3min后，浸入15％糊精＋15％蔗糖＋10％盐溶液30min，并在含水量70％时给予30～40kgf力1min的挤压，可显著提高青菜干制品复水率，与对照相比，可提高85％。Dehydration pak choi recovery and rehydration were studied in this paper.After 100℃3 minutes treatment,Pak choi was immersed in 15％dextrin plus 15％sucrose and 10％sodium chloride solution for 30 minutes.It was treated with 30～40Kgf pressure for 1 minute when the moisture concent of dehydrate pak choi reached 70％.The treatment could improve rehydration rate of dehydrated pak choi significantly.It could increase 85％rehydration ratein compare with the control.

关 键 词：青菜 脱水 复水 干制品 工艺条件 实验研究 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]