预处理对杏鲍菇脆片品质的影响  

Effect of Pretreatments on the Quality of Pleurotus eryngii Chips

作　　者：严启梅[1,2,3] 牛丽影[2,3] 袁春新 唐明霞 李大婧[2,3] 刘春泉[2,3] 金邦荃[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]南京师范大学金陵女子学院,江苏南京210097 [3]国家农业科技华东(江苏)创新中心-农产品加工工程技术研究中心,江苏南京210014 [4]南通市农副产品加工技术协会,江苏南通226000

出　　处：《食品科学》2012年第6期74-77,共4页Food Science

基　　金：南通市农业科学科技创新与产业化计划项目(HL2011010);江苏省农业科技自主创新项目(CX(11)2064)

摘　　要：研究切片方式、切片厚度、蒸汽烫漂、浸渍等预处理对杏鲍菇真空微波联合负压远红外干燥产品水分含量、硬度、脆度、色泽和感官品质的影响。结果表明:当杏鲍菇按照斜切方式、切片厚度7mm、蒸汽烫漂时间90s、麦芽糊精浸渍处理质量分数4%时,所得杏鲍菇脆片色泽亮白、口感酥脆。The effects of pretreatments including slicing method,slicing thickness,steam blanching and immersion on water content,color,hardness and crispness of Pleurotus eryngii chips were investigated in this paper.Results showed that the optimal pretreatment conditions for the best quality characteristics of Pleurotus eryngii chips were beveling slicing,slicing thickness of 7 mm,steam blanching time of 90 s,and maltodextrin concentration for immersion of 4%.Under the optimal pretreatment conditions,the Pleurotus eryngii chips can remain white color and crisp taste.

关 键 词：杏鲍菇 预处理 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]