白灵菇罐头加工工艺的研究  

Research on the Processing Technics of Pleurotus nebrodensis Can

作　　者：郭亮[1] 孟俊龙[2] 高涛[2] 常明昌[2] 

机构地区：[1]山西农业大学园艺学院,山西太谷030801 [2]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2009年第1期55-58,共4页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西农业大学科技创新基金资助(2005012)

摘　　要：白灵菇具有较高的营养价值和保健功能，但鲜品白灵菇容易腐烂变质。以新鲜白灵菇为原料加工成罐头，具有储存期长，食用方便卫生，风味和口感与鲜品差异不大的特点，其国内外市场前景十分广阔。研究了不同贮存条件，贮存时间和调酸介质对白灵菇罐头加工的影响。结果表明：采摘后的白灵菇应该在最短的时间内进行加工。若采摘时气温高于20℃或者不能及时进行加工的，最好先放于3-6℃的冷库保鲜，调酸介质效果最好的是葡萄糖酸，其次是柠檬酸。综合考虑，汤汁调配比例以1%食盐水加0.075%柠檬酸，再加0.02%EDTA较为理想。Pleurotus nebrodensis has high nutritional merit and sanitarian function, but the fresh Pleurotus nebrodensis is easy to putrescence and metamorphose. Make the fresh Pleurotus nebrodensis to be the can could extend the storage time and much cleaner and convenience and can keep the same flavor and quality with the fresh one. The paper researched the influence of different storage conditions, preservation time and acid adjusting media on Pleurotus nebrodensis can. The picked fresh Pleurotus nebrodensis should be refined in the shortest time. If the picked time is higher than 20 ℃ or can not be refined immediately, the Pleurotus nebrodensis need to be storaged in the refrigeratory with temperature of 3-6℃. The best effect of acid medium is dextrose acid, citric acid is in the second place. The best soupy scheme is： put 0. 075% citric acid in the 1% common salt water and add the 0. 02% EDTA.

关 键 词：白灵菇 罐头 加工工艺 

分 类 号：S646[农业科学—蔬菜学]