毛木耳蜜饯加工工艺研究  

Study on Processing Technology for Sugar Preserve of Auricularia polytricha

作　　者：李秋红[1] 罗莉萍[1] 江国忠 

机构地区：[1]宜春学院,江西宜春336000

出　　处：《食品科学》2007年第9期646-648,共3页Food Science

摘　　要：以毛木耳为原料,制备毛木耳蜜饯。采用多次糖煮及冷冻处理,进行正交试验设计,考察了糖液浓度、料液比、糖煮温度、时间、冷冻温度、时间和浸渍时间等因素对蜜饯风味品质的影响,确定了毛木耳蜜饯的最佳加工工艺条件为:糖液浓度65%,料液比1:2,糖煮温度160℃,时间10min,冷冻温度-15℃,时间8h,浸渍时间8h。With Auricularia polytricha as raw material, its sugar preserve was processed. With multiple candying and freezing treatment, effects of sugar concentration, ratio of liquid to material, sugar boiling temperature, time, freezing temperature, time and soaking time on flavor quality of candied fruit were studied by orthogonal test design. The optimum established conditions for processing of sugar presere of Auriculariapolytricha are： sugar concentration 65%, ratio of liquid to materia 1： 2, sugar boiling temperature 160℃, 10 min, freezing temperature - 15 ℃, freezing time 8 h and soaking time 8 h.

关 键 词：毛木耳蜜饯 冷冻技术 最佳工艺 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]