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为什么霜打过的菜就好吃

更新时间: 2020-10-09 00:00:00     

因为原来青菜含有大量淀粉,淀粉不仅味道不甜,还不溶于水分,但是每年冬天霜降以后,青菜里的淀粉在植株内淀粉酶的作用下,由水解作用变成麦芽糖,又经过麦芽糖酶的作用,变成葡萄糖,葡萄糖很容易溶解在水中,而且是甜的,所以青菜也就有了甜味,变好吃了。

关键词: 为什么 好吃

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