香菇传统熬制工艺与新兴熬制工艺的研究  

Study on the traditional and the rising brewed technology of Lentinus edodes

作　　者：谭祥峰 周雷[2] 于海[3] 汪志君[3] 

机构地区：[1]扬州大学生物与技术学院,江苏扬州225009 [2]扬州大学化学化工学院,江苏扬州225127 [3]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品工业科技》2011年第6期241-243,246,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划(2008BADA1B05)

摘　　要：香菇罐头汤汁是由水煮菌汤再加一些辅料制成。水煮的条件一般是在沸水中煮3～5min,但是熬制过程中的料液比、时间、温度等诸多因素均会影响汤品的流变性和菌汤的适口性,因此菌汤熬制工艺对于产品的品质和质量尤为关键。微波法具有快速、高效、节能等优点,所以分析微波为主的新兴熬制工艺与水煮为主的传统熬制工艺,旨在为我国香菇菌汤熬制工艺提供一定的理论基础。The soup of Lentinus edodes canned is made of boiling water and some accessories.Boiling condition was boiling 3min to 5min in boiling water,but the process of stewed some factors would affect dainty and theology,so the technology of stewed Lentinus edodes was very important to the quality and the character.Microwave had some characteristics,such as speediness,high efficiency,saving energy and so on,so the rising stewed technology about microwave and the traditional stewed technology about boiling were analyzed in order to offer a reference of Chinese stewed technology of the soup of Lentines edodes.

关 键 词：多糖 正交实验法 熬制工艺 微波法 水煮法 

分 类 号：TS201.1[轻工技术与工程—食品科学]