摘要
脱水蔬菜是将新鲜蔬菜经过干制(热风或冷冻干燥),使其水分降至可长期安全储藏的程度(5%～8%),并保持新鲜蔬菜的色泽、风味及营养成分的干制品。莴苣的最佳的干制工艺为漂烫的温度为100℃,漂烫时间为3min,食盐溶液的浓度为0.5%,乳糖溶液的浓度为6%,烘烤的工艺条件为先用80℃烘4h,再用70℃烘4h。乳糖在莴苣干制中的作用有增加固体含量,改善产品质构而不至于使产品过甜的作用;乳糖在莴苣干制加工及贮藏过程中比较稳定,与其它糖类比较,溶解度低,受环境湿度的影响较小,可以较好地保持产品的色泽,对提高产品的复水效果也有较好的作用。乳糖在脱水蔬菜(尤其是出口蔬菜)中将进一步得到广泛的应用。
The dehydrated vegetables is the fresh vegetables dehydrated by hot air drying technology or freeze- drying technology with the content of water （5 %-8 %）, under this condtion the dehydrated vegetables can be preserved for along time with good flavor and nutrition ingredient. In this work the optimized conditions for dehydrated vegetables is as follows, blanching temperature 100 ℃, blanching time 3 min, the concentration of sodium chloride 0.5 %, lactose concentration 6 % and the drying condition as in the initial stage with 80 ℃/4h, then 70 ℃ for 4h.The lactose was uesd in the dehydrated lettuce to increase solid content, improve quality construction of the produces, and there is a advantage that the lactose don＇t raise sweetness excessively in the obtained product. Lactose shows good characteristics in process of dehydrated lettuce, like stablity, low water solubility, low hydroscopic property, preserving color, and modifying rehydration.The lactose will be widely used in the dehydrated vegetables （especially in export vegetables）in the future for its perfect property.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期82-87,共6页
Food Research and Development
关键词
乳糖
莴苣
干制
lactose
lettuce
drying
