fresh lotus root

基本解释

Peanut, bamboo shoots, radish, fresh lotus root, citrus fruits.
花生、竹笋、萝卜、鲜藕、柑橘。
Natural fresh lotus root juice with the sweet scent and rich nutrition is manufactured by choosing the proper technological process.
对天然鲜藕汁饮料的加工工艺进行试验，选择出合适的工艺条件，研制出营养丰富、藕香浓郁的藕汁饮料。
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℃鼓风干燥可防止藕片中的淀粉糊化，使脱水藕片吸水复原后仍可保存新鲜莲藕的结构组织和风味。