水果脆片的可食性涂膜防潮

Edible Coating for Moisture-Proof of Fruit Chips

用１％～３％甲基纤维素水溶液和３３％长链混合脂乙醇热溶液两次浸涂苹果、柿子、猕猴桃和桃子脆片。涂膜脆片的吸潮速度比对照约降低５倍，且保持了脆片的原有感官性质。

Apple Persimem，Yangto actinidia and peach chips were coated with 1％～3％methyl cellulose water solution and with 33％long chain lipids hot ethanol solution. The coated chip's moisture absorption rates lowered about 5 time as compared with the original sensory properties of the chips kept.