fresh lotus root

基本解释

Peanut, bamboo shoots, radish, fresh lotus root, citrus fruits.
花生、竹筍、蘿蔔、鮮藕、柑橘。
Natural fresh lotus root juice with the sweet scent and rich nutrition is manufactured by choosing the proper technological process.
對天然鮮藕汁飲料的加工工藝進行試騐，選擇出郃適的工藝條件，研制出營養豐富、藕香濃鬱的藕汁飲料。
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.
於50～55℃鼓風乾燥可防止藕片中的澱粉糊化，使脫水藕片吸水複原後仍可保存新鮮蓮藕的結搆組織和風味。