脱水蔬菜的干制方法及其控制分析  

Dried Method of Dehydrated Vegetables and its Control Analysis

作　　者：侯瑞明[1] 吕利贞 

机构地区：[1]山西省农业科学院,山西太原030031

出　　处：《农产品加工（下）》2017年第12期59-61,共3页Farm Products Processing

摘　　要：蔬菜脱水经过脱水干燥后,减少了体内的含水量,提高了蔬菜中可溶性物质的含量,在很大程度上抑制了微生物的孳生,降低了酶的活性,使得其能够在常温状态下的贮藏期延长,满足人民群众在不利贮藏条件下对蔬菜的需求。适宜脱水的蔬菜有木耳、香菇、辣椒、黄花菜、笋干、玉兰片等。有关资料表明,我国已成为脱水蔬菜最主要的生产和出口国,但是由于工厂化生产的历史相对较短,整体水平与一些发达国家相比,还处在一个较低的水平状态,亟需提高脱水蔬菜的品质档次,以进一步提高我国脱水蔬菜在国际市场中的竞争力。Vegetables dehydration reduces the water content in the body,increases the content of soluble substances in the vegetables after dehydration. And as well inhibits the propagation of microbes,decreas the activity of enzymes. Vegetables dehydration can satisfy people's demand for vegetables in adverse storage conditions. Vegetables that are suitable for dehydration include fungus,shiitake mushrooms,peppers,yellow flowers,dried bamboo shoots,and yulan tablets. Relevant data show that China has become the main production and exporter of dehydrated vegetables,but due to the factory production of a relatively short history,from the overall level compared with some developed countries,dehydrated vegetable varieties,the whole industry development is still in a low status. Our country need to improve the quality of dehydrated vegetables class,in order to improve the competitiveness of dehydrated vegetables in the international market.

关 键 词：脱水蔬菜 干制过程 干燥方法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]