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为什么打过霜的青菜好吃
更新时间: 2020-09-19 00:00:00  

打过霜的菜是因为低温时蔬菜为了抗低温,防止自身的自由水结冰,将自身的淀粉水解变成了可溶性糖类,自由水溶液的浓度提高降低了凝固点,可以经得起低温的洗礼。就像为什么盐可以用来融雪的道理是一样的。 因为青菜的可溶性糖类含量提高,所以吃起来好吃。

关键词: 为什么 青菜 好吃

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