银耳储藏与复鲜技术的研究  

Study on Technology of Storage and Refreshing of Tremella

作　　者：杨玉玲[1] 王海玲 王春龙 阎永兵 

机构地区：[1]南京经济学院食品科学与工程系,210003

出　　处：《食品科学》2000年第5期66-68,共3页Food Science

摘　　要：不同条件的贮藏实验表明，银耳的低温贮藏效果最好，温度主要影响银耳色泽、复水性和口感三个指标；陈银耳复鲜的最佳配方为每ｋｇ银耳添加蔗糖酯０．０ ３ｇ、柠檬酸０．００２～０．０２ｇ，葡萄糖酸－δ－内酯０．００５ｇ，β环糊精０．０１５ｇ和淀粉酶０．０１ｇ。Different storage conditions of tremella were studied. The results showed that. The tremella quality was kept well under low temperature and the different temperatures aftected differently the colour,moisture carrying capacity and mouthfeel of tremella, The optimum refreshing formulation of staled dry tremella was sucrose ester 0. 03g, citrate 0. 002~0.02g, glucopyrone 0. 005g, β-cyclodextrin 0. 015g and amylase 0. 019 per kilogram tremella.

关 键 词：银耳 食用菌 贮藏 复鲜 

分 类 号：S567.340.9[农业科学—中草药栽培]