平菇原味方便食品加工技术研究  

STUDIES ON PROCESSING TECHNIQUE FOR CONVENIENT FOOD OF DELICIOUS OYSTER MUSHROOM

作　　者：刘日新[1] 宫秀荣 刘明英[1] 王振竞 沈鹏 王富民[1] 

机构地区：[1]上海市农业科学院食用菌研究所

出　　处：《中国食用菌》1990年第1期38-39,共2页Edible Fungi of China

摘　　要：开发菇类方便食品,是一项重要的课题。本试验解决了包装材料、消毒灭菌方法、预处理等关键技术。加工的平菇方便食品,在1—5℃下能保藏三个月以上,货架寿命30天左右,可以保持原有的色、香、味,营养成分含量基本稳定。Developing convergent food of mushroom is a important question. Up to now, there are no report about this in our country. Our experiment researched the key techniques which included sifting package material, method of sterilization and pretreatment. The results showed that convenient food of oyster mushroom could be preserved 3 months in 1—5℃, and get shelf life about 20 day; Moreover, the colour, fragrance, flavour and nutrition content were basically stable.

关 键 词：方便食品 微波处理 聚丙烯尼纶袋 货架寿命 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]