【摘要】 将干切牛肉冻干产品复水,观察它们的形状、色泽、微观结构等变化。实验表明:复水冻干产品的形状、色泽与及微观结构与新鲜产品相比,无显著改变。气质串联色谱(GC-MS)分析表明:干切牛肉冻干复水后风味物质种类、含量变化较小;感官实验表明:冻干复水干切牛肉的口感与新鲜制品极为相似。更多还原

【Abstract】 The freeze-dried cooked beef slices were dipped in water to observe the rehydration characteristics, such as shape, color and microstructure. The results showed that the shape, color and microstructure of products are not significantly affected by freeze-drying. GC-MS analysis indicated that the sorts and contents of flavor compounds do not significantly changed. The sensory analysis revealed that the rehydrated products has very similar flavor to the fresh ones.更多还原