fresh lotus root

基本解釋

Peanut, bamboo shoots, radish, fresh lotus root, citrus fruits.
花生、竹筍、蘿卜、鮮藕、柑橘。
Natural fresh lotus root juice with the sweet scent and rich nutrition is manufactured by choosing the proper technological process.
對(duì)天然鮮藕汁飲料的加工工藝進(jìn)行試驗(yàn)，選擇出合適的工藝條件，研制出營養(yǎng)豐富、藕香濃郁的藕汁飲料。
The blast dryness at 50~55℃ would avoid starch of lotus root to become magma, so that the dehydrating lotus root piece saved the organization and sapor of fresh lotus root.
于50～55℃鼓風(fēng)干燥可防止藕片中的淀粉糊化，使脫水藕片吸水復(fù)原后仍可保存新鮮蓮藕的結(jié)構(gòu)組織和風(fēng)味。