脱水荷兰豆的预处理工艺研究

以糊精及其混合液浸护荷兰豆,考察浸护处理对脱水荷兰豆复水性、色泽和干燥过程失水率的影响。结果表明,10%糊精与10%蔗糖的混合液对提高脱水荷兰豆的复水性效果最佳;而向混合液中加入5%的食盐,则能获得较佳的护色效果,且不降低荷兰豆干燥过程的失水速率。

Soaking the g reen leg ume of Pisinum Sativum with dextrin and its mixture solution,its effect on rehydration and color of dried leg ume as well as drying velocity in processing the leg ume were studied.Results show that rehydration of dried leg ume was optimal when soaked in the mixture solution contained10%dextrin and10%sucrose.When5%NaCl was added to the above solution,the colour of the dried leg ume of Pisinum Sativum became better but the dehydrating velocity was not lowered.