双孢菇加工过程中的防褐变研究  

Anti-browning of Agaricus Bisporus in Mushroom Process

作　　者：王安建[1] 刘丽娜[1] 魏书信[1] 李静[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：《农产品加工（创新版）（中）》2013年第3期10-12,20,共4页Farm Products Processing

基　　金：河南省重点科技攻关项目(102102110015)

摘　　要：为了有效防止褐变,从菇体内因素水平pH值、氧气和水分含量考虑,研究了电生功能水、真空充氮、水浸泡3种前处理,同时结合沸水烫漂对双孢菇颜色的影响。结果表明,3种前处理均可以在一定程度上抑制菇片的褐变,其最佳处理分别为菇体pH值4.02,0.09 MPa条件下真空充氮和水浸泡1 h。其中,真空充氮结合沸水烫漂处理防褐变效果最好,最大褐变抑制率为(17.52±0.45)%。In order to effectively inhibit browning, the effect of the treatment of electrolyzed functional water, filling nitrogen in vacuum and soaking in water, followed by water blanching on color of mushroom （Agaricus bisporus） slices are studied by analysis of the mushroom factor levels in the body pH, oxygen content, moisture content. These pre-treatments combined with water blanching, can inhibit the browning of the mushroom slices to some extent, and the best treatment are the mushroom body pH 4.02, filling nitrogen in vacuum 0.09 MPa and soaking 1 h in water, respectively. The filling nitrogen in vacuum combined water blanching has the best inhibitory effect on browning and the maximum browning inhibition rate are （17.52 ±0.45） %.

关 键 词：双孢菇 电生功能水 真空充氮 褐变 

分 类 号：S646.1[农业科学—蔬菜学]