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桑葚真空干制技术的研究
Research on vacuum drying technology of mulberry
【摘要】 初步研究了电热恒温真空干燥法生产桑葚粉的加工工艺,并对桑葚主要成分之一的氨基酸在加工前后的变化进行了测定和比较。
【Abstract】 Mulberry powder was produced by the electro-temperature vacuum drying method,and amino acids as one of the main ingredients of mulberry was measured and compared before and after processing.
【基金】 苏州市科学技术局项目(N3136045)
- 【文献出处】 食品科技 ,Food Science and Technology , 编辑部邮箱 ,2008年02期
- 【分类号】TS255
- 【被引频次】14
- 【下载频次】479