食品工程
食品工程
식품공정
FOOD ENGINEERING
2012年
3期
41-44,49
,共5页
茉莉花干花%真空干燥%真空冷冻干燥
茉莉花榦花%真空榦燥%真空冷凍榦燥
말리화간화%진공간조%진공냉동간조
dried jasmine flower%vacuum drying%vacuum freeze- drying
根据茉莉花的生物学特性，通过试验研究了吸香或未吸香茉莉花浸膏的芳香组分，并对比研究茉莉花花蕾、吸香鲜花及未吸香鲜花经自然干燥、烘箱干燥、微波干燥、真空干燥或真空冷冻干燥后的干花品质，为茉莉花干花产业化提供了有价值的数据。
根據茉莉花的生物學特性，通過試驗研究瞭吸香或未吸香茉莉花浸膏的芳香組分，併對比研究茉莉花花蕾、吸香鮮花及未吸香鮮花經自然榦燥、烘箱榦燥、微波榦燥、真空榦燥或真空冷凍榦燥後的榦花品質，為茉莉花榦花產業化提供瞭有價值的數據。
근거말리화적생물학특성，통과시험연구료흡향혹미흡향말리화침고적방향조분，병대비연구말리화화뢰、흡향선화급미흡향선화경자연간조、홍상간조、미파간조、진공간조혹진공냉동간조후적간화품질，위말리화간화산업화제공료유개치적수거。
According to the biological characteristics of the Jasmine, the major aromatic compositions of concretes from extracted jasmine flower or unextracted jasmine flower were studied. The quality of dried flower processed by natural drying, oven drying, microwave drying, vacuum drying, vacuum freeze drying were compared. Some valuable data can be provided for the industrialization of dried Jasmine flower.
