微波处理对杏鲍菇品质的影响  

Effect of Microwave Treatment on the Quality of Apricot Mushroom

作　　者：贾烨[1] 刘春雷[2] 李丹[2] 林燕秋[2] 

机构地区：[1]杭州娃哈哈集团有限公司,浙江杭州310018 [2]宁德师范学院,福建宁德352100

出　　处：《安徽农业科学》2017年第23期69-72,共4页Journal of Anhui Agricultural Sciences

基　　金：福建省科学技术厅重点项目(2014N0007);福建省教育厅项目(JB12238);宁德师范学院校级项目(2013F23)

摘　　要：[目的]研究微波处理后杏鲍菇品质指标的变化,为杏鲍菇的杀菌、贮藏提供参考。[方法]利用不同方法测定微波处理后杏鲍菇的失重率、总酚含量和多酚氧化酶活性,通过单因素试验和正交试验分析不同处理条件下杏鲍菇品质的变化。[结果]微波功率为280W,微波处理时间为0.5 min,粉碎目数为60目处理条件下,杏鲍菇品质变化最小,最适宜杏鲍菇的保存。[结论]研究可为杏鲍菇生产及深加工工业提供参考。[Objective] Through studying the changes of Pleurotus eryngii quality index during the microwave treatment,provided reference theory for sterilization or storage. [Method] The weightlessness rate,total phenol content and polyphenol oxidase activity were determined by different methods,and the quality changes of apricot Pleurotus eryngii were analyzed by single factor test and orthogonal test. [Result] When the microwave processing power was 280 W,the microwave processing time was 0. 5 min,and the number of the crushed mesh was 60,the loss of pleurotus quality was minimal,and it was most suitable to preserve Pleurotus eryngii. [Conclusion]The study can provide reference basis for production and deep processing industry.

关 键 词：杏鲍菇 品质 微波处理 

分 类 号：S646[农业科学—蔬菜学]