乳糖在脱水蔬菜和水产品加工中的应用

Application of Lactose in the dehydrated vegetable

本文对乳糖在脱水蔬菜和水产品中应用时,在保持产品的色泽、改善产品质地和风味、延长产品保质期、降低脱水蔬菜返霜现象的发生等方面的作用进行了分析。指出了乳糖对改善鱿鱼丝风味、降低水分活度、延长产品保质期、对脱水蔬菜的护色、改善产品风味、降低脱水蔬菜返霜现象的发生等方面有较好的作用。

The paper analyses the effect of lactose on colors, flavor, extending the produces shelf life, and lowering the chance of returned frost when lactose is applied in dehydrated vegetable and sea foods.The result shows that the lactose can improve the flavor, reduce the water active, and extend the produces shelf life of squid shreds, protect color, improve the flavor, lowering the chance of returned frost for dehydrated vegetables.