β-环状糊精在脱水蔬菜应用中的研究

Study on Application of β-cyclodextrin to Dehydrated Vegetables

以茄子、胡萝卜、青菽、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 raw materials .Comparing several kinds of β-cyclodextrin preparation methods, the optimum ratio for the mixing solution of β-cyclodextrin sugar and salt was obtained respectively as 3∶3∶2 .Dehydrated vegetables prepared by this mixture showed high reconstitution capability and high water content,. The products are also crisp, tender and pleasant to taste.