摘要
以糖液可溶性固形物含量为指标,研究了糖液种类、浓度、温度和浸渍时间对气流膨化苹果脆片品质的影响。结果表明,采用浓度为250g/L、温度为50℃的麦芽糊精液浸泡苹果片15min,可有效提高苹果脆片品质。
The effect of type, concentration, temperature of sugar solution and soaking time on quality of the apple chips produced by explosion-puffing drying technology were studied by measuring the soluble solids concentration of sugar solution. The results showed that the ideal products could be obtained under the conditions as followed： concentration of maltodextrin 250 g/L, temperature 50℃ and soaking time 15 rain.
出处
《食品与发酵科技》
CAS
2009年第2期45-47,共3页
Food and Fermentation Science & Technology
关键词
气流膨化
浸糖
苹果脆片
explosion-puffing
sugar-soaking
apple chips
