木瓜和玉米须提取物对双孢菇片烫漂后颜色和品质的影响  

Effect of papaya and corn silk extracts on color and quality of mushroom(Agaricus bisporus)slices during blanching

作　　者：李静[1] 王安建[1] 刘丽娜[1] 魏书信[1] 李顺峰[1] 

机构地区：[1]河南省农科院农副产品加工研究所,河南郑州450002

出　　处：《食品工业科技》2013年第1期330-333,共4页Science and Technology of Food Industry

基　　金：河南省重点科技攻关项目(102102110015)

摘　　要：采用烫漂前浸泡和烫漂时添加两种方式,研究了木瓜和玉米须提取物对双孢菇片烫漂后颜色和品质的影响。结果表明,两种植物提取物的不同添加方式均可以在一定程度上抑制菇片的褐变和保持菇片的品质,其中浸泡前处理效果较好。木瓜和玉米须提取物最佳浸泡浓度均为2.0g/L,最大褐变抑制率分别为16.89%±4.57%、10.02%±3.24%;与清水浸泡前处理相比,维生素C含量分别提高67.30%、21.78%,总酚含量分别提高17.34%、38.29%。The impact of papaya and corn silk extracts on color and quality of mushroom（Agaricus bisporus）slices during blanching were investigated.Compared with the contrast group,two different extracts addition way（soaking and blanching）could inhibit browning and keep quality of the mushroom slices in a degree,but the better way was soaking treatment.The results showed that the optimum soaking concentration of papaya and corn silk extracts were 2.0g/L,and the maximum browning inhibition rate were 16.89%±4.57% and 10.02%±3.24% respectively.Compared to the water treatment,the vitamin C content of mushroom slices increased by 67.30% and 21.78%,and total phenolic content enhanced by 17.34% and 38.29%,separately.

关 键 词：双孢菇 植物提取物 烫漂 颜色 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]