Analysis of the Effect of Rehydration Before Cooking Dried Daylily on Sulfur Dioxide Residuals
The dried daylily containing a certain amount of sulfur dioxide was selected to simulate the rehydration process before cooking.The sample was washed and rehydrated for 2 h before each soaking,and the sulfur dioxide residue in the daylily was determined after multiple rehydration.The results showed that the more times of rehydration,the less sulfur dioxide residue.The operation process of this experiment is simple and practical,which is convenient for consumers to refer to the operation.
NETL
NSTL
万方数据
维普
