Fresh green bean sprouts were used to process into dehydrated green bean sprouts through hot-air drying after pretreating with maltodextrin mixture.
以新鲜绿豆芽为主要原料,采用麦芽糊精混合液进行预处理,经热风干燥加工脱水豆芽。
Volatile components of fresh onion, vacuum freeze-drying onion and hot-air drying onion were obtained by simultaneous distillation-extraction(SDE), 36,33,27substances were analyzed by GC-MS.
采用同时蒸馏萃取的方法提取新鲜洋葱、真空冷冻干燥洋葱和热风干燥洋葱的挥发性成分,并经气质联用分析,分别析出36、33、27种物质。
The hot-air drying tests of Agaricus bisporus and Lentinula edodes were conducted and the dehydrating temperature characteristics were obtained in this study.
本项目进行了一系列香菇、蘑菇的热风干燥试验,获得脱水温度特性。