香菇柄松加工工艺研究  

Study on Floss Processing Technology with Mushroom Stem

作　　者：黄晓德 赵伯涛[1] 钱骅[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042

出　　处：《中国野生植物资源》2012年第6期74-77,共4页Chinese Wild Plant Resources

基　　金：国家"十一五"支撑计划资助(2008BADA1B06)

摘　　要：以香菇柄柄为原料,通过单因素试验及正交试验,探讨香菇柄松加工中主要工艺参数的最佳组合及辅料的最佳用量。结果表明:辅料添加量的最佳配比为:白砂糖5%、酱油6%、食盐1.5%;工艺参数的最佳组合为:预煮温度温度60℃、初烘温度70℃、初烘含水量30%～40%,打松时间3 min,复烘温度80℃。制得的产品含水量在18%以下,产品色泽浅黄褐色,外观呈松散的絮状,具有浓郁的香菇风味。The processing technology of mushroom floss with mushrooms stem were studied, and the main process parameters and the optimal combination of accessories were analyzed. The results showed that the optimal processing conditions are as follows ： the optimal amounts of three adjuncts are sugar 5 %, soy sauce 6% and salt 1.5% and pre - boiling temperature 60 ℃, first baking temperature 70℃ and water content 30% -40% ,playing loose time 3min, complex drying temperature 80 ℃. The final product moisture content of 18% or less and light brown soft tissue state with rich mushroom flavor.

关 键 词：香菇柄 香菇松 加工工艺 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]