摘要
主要研究了几种不同的预处理对黄豆芽冻干产品品质的影响。发现,黄豆芽可以不经漂烫处理;而经20%的麦芽糊精、饱和β-环糊精溶液浸泡1h可明显提高产品品质。
The effect on the quality of soybean sprout in freeze-drying condition caused by several kinds of different pretreatment was studied. The results showed that soybean sprout soaked lh with maltodextrin, β-Cyclodextrin could improve the quality of the products more obviously than it was bleached hotly.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期87-89,共3页
Food Research and Development
关键词
黄豆芽
Β-环糊精
麦芽糊精
预处理
真空冷冻干燥
soybean sprout
β-Cyclodextrin
maltodextrin
pretreatment
vacuum freeze-drying
