茶树菇的采后护色及热空气干燥方式研究  

Study on Color-Protection and Hot Air Drying Way of Agrocybe Aegerita after Harvest

作　　者：林启训[1,2] 毛延妮[1] 杜曦妍[1] 肖贵平[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建省农产品加工工程技术研究中心,福州350002

出　　处：《中国食品学报》2009年第5期141-146,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省科技厅重大科研项目(2000Z015)

摘　　要：为提高茶树菇干制品品质,采用正交试验设计方法,探讨柠檬酸(C6H8O7·H2O)、抗坏血酸(C6H8O6)、氯化钙(CaCl2)及其复合的褐变抑制剂,以及逐步升温干燥、直接恒温干燥、间隔干燥3种热空气干燥方式对茶树菇干制品品质的影响。结果表明,经护色处理的茶树菇干制品品质较无护色处理的好,同种抑制剂、不同用量的护色效果存在明显差异(P<0.01);复合抑制剂的护色效果优于单一抑制剂,呈协同、增效作用;茶树菇干制品品质最好的护色条件为(0.2gCaCl2+0.4gC6H8O7+0.04gC6H8O6)/100mL水,浸泡时间30min。逐步升温干燥、直接恒温干燥、间隔干燥均适用于茶树菇的干制,其中以逐步升温干燥的茶树菇褐变最少,品质最好。In order to improve the quality of dried Agrocybe aegerita, using the orthogonal experimental design, addition of citric acid, ascorbic acid, calcium chloride and their combinations under stepwise temperature rise, constant temperature and indirect hot-air drying of Agrocybe aegerita was optimized. The results indicated that the mushroom browning was reduced significantly （P〈0.01） with the inhibitor, as compared to the control. Combination of inhibitor showed a synergistic effect on the browning reduction. An optimal composition of 0.2 g calcium chloride, 0.4 g citric acid and 0.04 g ascorbic acid in 100 mL water was concluded. By soaking the mushrooms in the solution for 30 min followed by hot-air drying, acceptable products were obtained. Among the various drying methods, the stepwise temperature rise drying yielded products with least browning and highest quality.

关 键 词：茶树菇 干制 褐变 护色 干燥方式 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]