| 摘要 |
<p>PURPOSE:Vegetable are subjected to dehydration, primary drying at low temperatures, addition of antioxidants, prerefrigeration and secondary drying under reduced pressure to produce dried vegetables efficiently without adverse effect on quality, color and luster, taste, appearance and so on. CONSTITUTION:Various kinds of vegetables are subjected to dehydration, primary drying at low temperatures, addition and mixing of antioxidants such as sorbit, prerefrigeration and secondary drying under reduced pressure in order. For example, 25kg of Welsh onion is centrifuged at 1450rpm for 20-50sec to effect dehydration, and dried in a standing type drier at 50-100 deg.C for 10-30min. Sorbit is added to the product by 5-20% and mixed and they are prerefrigerated in a refrigerator at -30--50 deg.C for about 5hr and dried in a drier under reduced pressure for about 12hr until the residual water content reaches less than 5%. The dried vegetables are sorted at normal temperature and pressure and tightly packed, e.g., in polyethylene bags.</p> |
