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作 者:朱晶晶[1] 于海[1] 蒋云升[1] 吴满刚[1] 葛庆丰[1] 刘溪[1] 袁洋[1] 赖宏刚
机构地区:[1]扬州大学食品科学与工程学院,江苏扬州225127
出 处:《信阳师范学院学报(自然科学版)》2016年第2期245-248,共4页Journal of Xinyang Normal University(Natural Science Edition)
基 金:"十二五"国家科技支撑计划项目(2012BAD36B01)
摘 要:采用漂烫和护色剂浸泡联合应用的方法对茶树菇原料进行护色,在不改变口味的前提下,以多糖含量为指标,对温度、时间和用油量进行单因素试验与正交试验,确定茶树菇速食制品的最优加工条件.结果表明,先用100℃热烫茶树菇1 min可钝化其多酚氧化酶(Polyphenol oxidase,PPO)活性,再用0.2%Ca Cl2溶液浸泡30 min,可降低褐变程度.最佳保护多糖含量的熟制优化工艺条件为:炒制温度为100℃,炒制时间为4 min,用油量为3 m L.By using the combination of blanching and color fixative immersion method to protect the color of agrocybe aegirit,on the premise of not changing the taste,making the content of polysaccharide as the index,the single factor test and orthogonal experiment on temperature,time and the oil amount were done,to determine the optimal processing conditions of fast-food products of agrocybe aegirit. The results showed that the browning degree can be reduced throu-gh blanched at 100 ℃ for 1 min to deactivate polyphenol oxidase( PPO) activity,then immersed in 0.2% Ca Cl2 solution for 30 min.The optimum cooked conditions for protecting the content of polysaccharide were as follows: frying temperature was 100 ℃,frying time was 4min,the oil amount was 3 m L.
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