关键词: 乳糖, 鱿鱼丝, 风味, 保质期, 脱水蔬菜, 甘蓝, 色泽, 贮藏

Abstract: 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.The result shows that the lactose can improve the flavor,reduce the water active,and extend the produces shelf life of squid shreds,protect color,improve the flavor,lowering the chance of returned frost for dehydrated vegetables.

Key words: lactose, squid shreds, flavor, shelf life, dehydrated vegetable, cabbage, color, storage