干燥方法对马铃薯品质的影响__中国食品机械设备网 关键词：干燥；马铃薯；复水率；维生素C含量；扫描电镜 [gap=952]KEYWORDS: drying；potato；rehydration ratio；content of vitamin C；scanning electric mirror
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ratio of rehydration 复水率
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Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors, and the effects of different conditions on rehydration ratio were discussed.
以薇菜干为原料，采用不同的复水条件和不同的调味方法，试制出了几种风味各异的即食性薇菜制品。
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