Kev siv tshuab ua khoom noj ntawm khov-qhuav lyophilized instant hmoov hauv asparagus
Lub khov khov-qhuav sai hmoov ntawm asparagus tsim los ntawm lub tshuab ua kom khov khov tuaj yeem khaws cov khoom noj muaj txiaj ntsig ntawm asparagus thiab ua tau raws li qhov xav tau ntawm tib neeg lub cev. Nyob rau tib lub sijhawm, freeze-ziab asparagus tsis tas yuav ntxiv ib qho tshuaj ntxiv thiab xim. Cov kev taw qhia kev loj hlob ntawm cov xwm, khoom noj khoom haus thiab rov qab mus rau qhov xwm tau nce kev siv tus nqi thiab txiaj ntsig nyiaj txiag ntawm asparagus
Kev siv tshuab ntawm khov-qhuav lyophilized instant hmoov nyob rau hauv asparagus yog tsuas yog raws li hauv qab no:
Cov txheej txheem loj ntws: cov khoom siv ua kua txiv rho tawm-txias-uantej-khov-khov-khov-khov-kom qhuav.
(1) Kua txiv muaj peev xwm muab rho tawm los ntawm cov ntaub ntawv nyoos: Cov kua txiv yaj cov kua roj yaj hmoov tso ua ke nrog cov kua dej kom tau txais cov kua txiv asparagus qub;
(2) Kev Npaj: Raws li kua txiv asparagus, kua mis tshiab nrog qhov ntim piv ntawm 6-7%, sucrose nrog huab hwm coj ntawm 6-7%, citric acid nrog qhov huab hwm coj ntawm 0.25-0.35%, thiab malt muab tshuaj nrog ib huab hwm coj li ntawm 13-17% Tso rau hauv cov kua txiv asparagus hauv kev txiav txim;
(3) Ua ntej cia kom txias: Muab cov kua txiv asparagus tso rau hauv cov ntaub ntawv tais ntawm lub tshuab ziab khaub ncaws kom khov, npuav nws, thiab ua kom txias ua ntej rau hauv lub tub yees. Thaum kawg, qhov nruab nrab ntawm cov khoom nruab nrab yog qhov xav tau kom ncav-20 ° C;
(4) Lub tshuab nqus tsev khov-ua kom qhuav: Muab cov khoom siv ua ntej-tso rau hauv qhov chaw khov-kom qhuav ntawm lub tshuab ua kom khov-khov, thiab ua qhov qis-txias ntawm lub tshuab ua kom khov-kom qhuav.
