不同加工工艺对香菇脆片品质的影响

Effect on the Quality of Lentinus edodes Chips in Different Processing Technology

DOI：10.3969/j.issn.1673-1689.2012.12.007

中文关键词: 香菇 真空油炸 真空微波 真空干燥

英文关键词: Lentinus edodes vacuum Fried vacuum microwave vacuum drying

基金项目:国家十一五科技支撑计划重点项目(2008BADA1B05)

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中文摘要:

主要研究了真空油炸、真空微波、真空干燥3种加工香菇的方法。比较了3种加工方法的色泽、酥脆度、能耗、外形、风味方面的不同,同时确定了香菇的前期处理工艺条件。结果表明:用0.01~0.02 g/dL EDTA-2Na+0.3 g/dL柠檬酸作为护色液,于(95±2)℃漂烫2~3 min能最有效地抑制褐变。

英文摘要:

Three kinds of processing technologies of Lentinus edodes chips were studied in this manuscript..the parameters including colors,crisp extents,energy consumption,shape and flavour amomg vacuum fried chips,vacuum microwave chips and vacuum drying chips were compared to determine theoptimum pretreatment conditions,and listed as follows:temperature(95±2) ℃,blanching time 2~3 min,color fixative 0.01~0.02 g/dL EDTA-2Na and 0.3 g/dL citric acid.

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