真空油炸香菇脆片的护色与浸糖工艺研究  

The Process Optimization of Color Protection and Dipping Sugar Concentration for Vacuum-frying Mushroom Chips

作　　者：薛淑静[1,2] 王肖莉[1] 李露[1,2] 杨德[1,2] 关健[1,2] 高虹[1,2] 范秀芝[1,2] 史德芳[1,2] 程薇[1,2] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]湖北农业科技创新中心农产品加工与核农技术分中心,湖北武汉430064

出　　处：《农产品加工》2016年第7期38-41,43,共5页Farm Products Processing

基　　金：公益性行业(农业)科研专项经费项目"食用菌保鲜加工与循环利用技术研究与示范(201303080)";湖北省科技支撑计划项目"出口香菇脆片加工技术与开发(2013BBA023)";"香菇及其副产物高质化加工与功能饮品等方便食品研发项目(2013BB1011)";湖北省农业科技创新中心资助项目(2014-620-007-001)

摘　　要：以新鲜香菇为主要原料,采用4种护色剂对香菇脆片前处理过程中护色效果进行研究;在浸渍工艺中选取5个糖液质量分数梯度对香菇脆片的最佳糖液质量浓度进行研究。结果表明,柠檬酸质量分数0.6%~1.4%,抗坏血酸质量分数0.06%~0.12%,L-半胱氨酸0.2%~0.6%,食用盐3%~6%时,对香菇脆片的护色作用较好;采用L9（34）正交试验,利用4种护色剂的协同作用,得到护色剂的最佳配比为柠檬酸0.8%,抗坏血酸0.07%,L-半胱氨酸0.6%,食用盐5%;糖液质量分数在30%时,香菇脆片的感官评分最高达到9.46分。Choosing fresh mushroom as the main raw material for vacuum-frying mushroom chips,effects of four kind of color fixative on the color protection effect for vacuum-frying mushroom chips are investigated. Selects five sugar concentration gradient on mushroom chips of the optimum concentration of sugar in the impregnating process. The results show that 0.6%~1.4% citric acid,0.06%~0.12% VC,0.2%~0.6% L-cysteine,3%~6% Na Cl has good color-protection effects on mushr-oom chips. L9（34）test show that the optimum compound reagent for color-protection of mushroom chips is a mixture of 0.8%citric acid,0.07% VC,0.6% L-cysteine and 5% Na Cl. Mushroom chips of sensory scores reach 9.46 points when Sugar concentration in 30%.

关 键 词：香菇脆片 护色剂 浸糖质量分数 

分 类 号：TS201.1[轻工技术与工程—食品科学]