The paper analyses the effect of lactose on colors,flavor,extending the produces shelf life,and lowering the chance of returned frost when lactose is applied in dehydrated vegetable and sea foods.

• 本文对乳糖在脱水蔬菜和水产品中应用时,在保持产品的色泽、改善产品质地和风味、延长产品保质期、降低脱水蔬菜返霜现象的发生等方面的作用进行了分析。