白蘆筍脫水與其次品級之利用

Abstract

本研究目的在利用罐製不合格品與罐製截切剩餘筍莖，經脫水製成蘆筍粉後，探求試製蘆筍汁的可能性。白蘆筍的脫水條件，各種乾燥方法所得蘆筍粉的比較，初儲藏適當水份含量的探討亦為本研究計劃的目標。 The objective of this study is to investigate the possibility of the utilization of the subgrade White Asparagus and the residual Asparagus cuts left after trimming for canning for Asparagus juice preparation. The effects of different drying methods and the drying conditions on the qualities of dehydrated Asparagus powders and the As-paragus juice were studied. The moisture absorptionisotherm and the storage conditions were included also.