不同干制温度对杏鲍菇品质的影响  

Effect of Drying Temperature on Quality of Pleurotus eryngii

作　　者：游楚镇[1] 林俊芳[1,2] 郭丽琼[1,2] 孙萍[1] 白伟芳[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]华南农业大学生物质能研究所,广东广州510642

出　　处：《现代食品科技》2013年第6期1252-1254,1454,共4页Modern Food Science and Technology

基　　金：广东省科技攻关项目(2012B020316004;2011B030500012;2011B090400412)

摘　　要：本研究以杏鲍菇为实验材料,对其顶部、中部和底部进行切割,选择不同的温度进行干制复水,对复水率最佳和最差的样品进行营养物质含量的检测以及机械质地的感官评定。结果表明,经过70℃干制的杏鲍菇的营养含量总体上比经过40℃干制的高;杏鲍菇顶部和中部的70℃干制品在硬度和咀嚼性比40℃干制品高,底部则相反;70℃顶部干制品弹性与40℃顶部干制品相差较大,其他部位的相差较小。In this research different parts of Pleurotus eryngii were chosen as the materials,dried and rehydrated under different temperatures.The nutrient content and sensory properties of the samples with the best and worst rehydration ratio were detected.The results showed that the nutrient content of Pleurotus eryngii dried at 70 ℃ was higher than that at 40 ℃.The hardness and chewing of the top and middle parts of Pleurotus eryngii dried at 70 ℃ were higher than that at 40 ℃,while contrary results were found for the bottom parts tested.The elasticity of top parts of Pleurotus eryngii dried at 70 ℃ had a large difference with that at 40 ℃,and showed little difference with the other parts.

关 键 词：杏鲍菇 干制 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]