杏鲍菇脯的加工工艺研究  

Study on the Processing Technology of Preserved Pleurotus eryngii

作　　者：刘凌岱[1] 王希[1] 周谢[1] 于小芹[1] 王瑞娟[1] 赵立艳[1] 胡秋辉[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《安徽农业科学》2012年第4期2301-2303,共3页Journal of Anhui Agricultural Sciences

基　　金：江苏省高等学校大学生实践创新训练计划项目

摘　　要：[目的]研究低糖杏鲍菇脯的加工工艺。[方法]以鲜杏鲍菇为原料,在不添加防腐剂、色素和香精的前提下,从原料选择、工艺流程、操作要点等方面探讨食用菌脯产品的加工工艺。[结果]确定产品腌制液配方为食盐2.0%、白砂糖2.0%、酱油0.5%,以及八角、鸡精、五香粉适量,沸水中腌制20 min,腌制后置于65℃热风干燥1.5 h。[结论]该加工工艺下可得到色泽及口感都较好的健康杏鲍菇脯。[Objective] The aim was to study the processing technology of preserved P.eryngii.[Method] With the fresh P.eryngii as raw material,under the premise of without preservative,pigment and essence,the preserved P.eryngii was well prepared through the technological process such as the preparation of materials,process flow,operating points,etc..[Result] The optimum process for the production of preserved P.eryngii was as follows： fresh P.eryngii was treated with compound pickling liquid（2.0% salt,2.0%sugar,0.5% soy sauce and star anise,chicken flavors,a small amount of allspice） at boiling water system for 20 min,then blowing dried for 1.5 h at 65 ℃.[Conclusion] The good preserved P.eryngii with the characters of nice color and taste was obtained under this technology.

关 键 词：杏鲍菇 杏鲍菇脯 加工工艺 开发利用 

分 类 号：TS205.1[轻工技术与工程—食品科学]