Vacuum impregnation pretreatment with maltose syrup to improve the quality of frozen lotus root

Jiangfeng Song,Lili Meng,Dajing Li,Min Qian,Chunquan Liu

International Journal of Refrigeration（2017）

引用 9|浏览2

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摘要

•The effect of VI with maltose on quality of frozen lotus roots is investigated.•Addition of maltose significantly affects thermal properties of lotus root matrix.•The optimal VI conditions are obtained by RSM.•The sensory and SEM analyses confirm the positive effect of VI.

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关键词

Frozen lotus root,Vacuum impregnation,Maltose syrup,Quality,Tg′

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