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.
