番茄粉生产技术的研究进展  

Research Progress of Production Process of Tomato Powder

作　　者：潘艳[1] 孙非凡[1] 刘爽[1] 王云杰[1] 

机构地区：[1]吉林工商学院食品工程学院,长春130062

出　　处：《中国调味品》2016年第11期159-160,共2页China Condiment

摘　　要：番茄营养丰富,是餐桌上不可或缺的蔬菜,但是由于其水分含量高,保存困难。制成番茄粉是解决方法之一,因此近年来各种干燥法层出不穷,文章围绕六种主要干燥法进行述评。As tomatoes are rich in nutrient,they are one of the indispensible dishes for people. However,it is hard to preserve tomatoes because they contain high level of water.One of the solutions is to produce tomato powder,so there are many kinds of drying methods in recent years. The paper focuses on the advantages and disadvantages of each method.

关 键 词：番茄粉 干燥法 生产技术 

分 类 号：TS264.2[轻工技术与工程—发酵工程]