香菇异味成分的分离及香菇脯加工工艺  

Study on separating of undesirable constituents from lentinus edoes and processing preserved lentinus edoes

作　　者：李文香[1,2] 李经道[1,2] 张华云[1,2] 

机构地区：[1]山东莱阳农学院食品科学系 [2]山东临沭县农业局

出　　处：《食品工业科技》1998年第4期41-43,共3页Science and Technology of Food Industry

摘　　要：利用植物油萃取法分离香菇中的异味成分，生产出无异味香菇脯。研究了植物油不同温度与浸提时间对分离效果的影响；不同浸糖方法、糖液最终浓缩浓度。Abstract Separating undesirable constituents from lentinus edoes to product lentinus edoes preserves without undesirable constituents by vegetable oil extraction and the effect of the temperature.extracting time,technique of soaking in syrup,ending concentrating syrup concentration,amount of citric acid,roasting method on the quality of production were studied.

关 键 词：香菇脯 植物油 异味成分 萃取法 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]