低糖香菇脯生产工艺的研究  

Study on Technique of Lentinula edodes Sweety with Low Sugar Content

作　　者：张艳荣[1] 李玉[2] 单玉玲[1] 刘婷婷[3] 王大为[1] 

机构地区：[1]吉林农业大学食品工程学院,吉林长春130118 [2]吉林农业大学农学院,吉林长春130118 [3]吉林农业大学科学技术师范学院,吉林长春130118

出　　处：《食品科学》2004年第10期155-157,共3页Food Science

摘　　要：本研究以香菇为主要原料生产低糖香菇脯。利用软化、涂膜及低温处理等技术提高产品的柔软度与饱满度,克服低糖处理给产品带来的适口性差、保质期短等缺陷。通过正交试验确定出低糖香菇脯最佳生产条件及生产工艺参数,即混合糖浆中糖含量8%、柠檬酸1.5%、黄原胶0.2%,并且将成品在 -10℃～-18℃条件下冷冻3d,所得产品风味纯正、体态饱满、口感舒适。In this study, low sugar content Lentinula edodes sweety was produced using Lentinula edodes as main material.The product's compliance and saturation were improved after treated by softening, smearing and low temperature techniques etc.So the defects of poor palatability and short shelf-life caused by low sugar content treating were overcome. By orthogonal test,the optimum producing condition and process parameters were determined as following : the content of sugar in syrup combinationand citric acid and xanthan gum was 8%, 1.5%, 0.2% .Expect, freezing time was 3 days at -10℃～-18℃. Under this condition,low sugar content L. edodes sweety was produced which had the pure flavor, plum body and comfortable taste.

关 键 词：香菇 低糖 菇脯 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]