即食杏鲍菇加工工艺研究  

Study on the Technology of the Processing of Instant Products of Pleurotus eryngii

作　　者：许俊齐[1] 曹正[1] 谢春芹[1] 曹淼[1] XU Jun-qi CAO Zheng XIE Chun-qin CAO Miao(Department of Bioengineering of Jiangsu Polytechnic College of Agriculture and Forestry, Jurong 212400, Jiangsu, China)

机构地区：[1]江苏农林职业技术学院生物工程系,江苏句容212400

出　　处：《食品研究与开发》2017年第13期124-127,共4页Food Research and Development

基　　金：江苏农林职业技术学院项目基金(2014td002)

摘　　要：以新鲜杏鲍菇为原料,研究即食杏鲍菇加工关键技术,包括护色、赋味配料技术及最适杀菌技术。结果表明:加工过程中适宜的护色条件为0.3%的柠檬酸与0.02%的EDTA-2Na的混合溶液;即食杏鲍菇赋味最佳配方为食盐1.4%,糖1%、花椒与辣椒(质量比1∶1)添加1.7%;通过对比试验认为,即食杏鲍菇的灭菌方式为低温杀菌温度85℃~90℃,时间控制20 min结合添加0.05%山梨酸钾。Pleurotus eryngii was used as the raw material to carry out the key technology of processing instant of Pleurotus eryngii, including color, the most suitable sterilization technology and endowing flavor ingredients. The results were as follow：the best recipe were salt 1.4%, sugar 1%, pepper and pepper （mass ratio to 1：1） add 1.7%. Protective coloration conditions suitable for the machining process was the color protecting liquid for optimal combination of the mixed solution of 0.3%citric acid and 0.02%EDTA-2Na. Through the contrast ex-periment, that the sterilization of instant Pleurotus eryngii for low-temperature sterilization temperature 85℃-90℃, time control 20 min with adding 0.05%potassium sorbate.

关 键 词：杏鲍菇 即食产品 配方 感官评价 加工技术 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]