摘要
以茄子、胡萝卜、青椒、菜豆为原料 ,通过几种β—环状糊精预处理方案的比较 ,确定糊精∶蔗糖∶食盐=3∶3∶2混合液处理后制得的脱水蔬菜 ,具有含水量高、复原性好、口感脆嫩的特点。
In this paper,eggplants, carrots and peppers were used as main materials. Comparing with several kinds of β-cyclodextrin preparation methods, the optimum proportion expression for the mixing solution of β-cyclodextrin sugar and salt was obtained, that was 3∶3∶2. Dehydrated vegetables prepared by this mixture have high reconstitution and high water content. Also they are crisp, tender and pleasant to taste.
出处
《食品科技》
CAS
北大核心
2000年第2期38-40,共3页
Food Science and Technology
关键词
Β-环状糊精
脱水
蔬菜
复原性
应用
cyclodextrin, dehydrated vegetables, reconstitution
