香菇脆片加工技术的研究进展  

Research progress in processing technology of Lentinus edodes chips

作　　者：刘增强 丁文平 庄坤 王国珍 LIU Zeng-qiang, DING Wen-ping , ZHUANG Kun, WANG Guo-zhen(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Chin)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《食品工业科技》2018年第6期345-349,共5页Science and Technology of Food Industry

摘　　要：近年来,香菇的营养价值逐渐得到消费者的关注,作为一种与香菇本身营养成分相近的即食类香菇休闲食品—香菇脆片也广受人们的喜爱。为此,本文对食品工业中目前使用或研发的几种香菇脆片的生产方式进行了探讨,简要介绍了真空油炸膨化、真空冷冻干燥、真空微波干燥、气流膨化四种加工方式,同时对其在香菇脆片产业中的应用现状及加工方式的优劣进行了较为深入的比较,为香菇脆片的产业化发展提供理论指导和技术支持。In recent years,Leutinus edodes nutrition value has been more concerned by consumer.As a kind of instant leisure food,which has similar nutrients with the mushroom,Lentinus adobes chips have been more and more popular.Based on this, several current production methods about Lentinus edodes has been discussed.In this essay, four drying tecnologies including drying principle of vacuum frying, vacuum freeze drying, vacuum microwave drying and explosion puffing drying were simply introduced.At the same time,it was necessalT to make a deeply comparisons with the current research and their advantage and disadvantage.So that, more significant theoretical and technical support for the industrialization of mushrooms have been provided.

关 键 词：香菇脆片 真空油炸膨化 真空冷冻干燥 真空微波干燥 气流膨化 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]