非油炸香菇脆片的加工工艺研究  

Research on Non-fried Mushroom Crisp Processing Technology

作　　者：隋世有 金丽梅[1] 陈文璐 李婷 安鑫 胡亚光[1] UI Shiyou;JIN Limei;CHEN Wenlu;LI Ting;AN Xin;HU Yaguang(School of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院

出　　处：《农产品加工》2019年第24期35-38,共4页Farm Products Processing

基　　金：黑龙江省大学生创新创业训练计划项目（201810223007）

摘　　要：以香菇为原料,通过流化-微波-烘烤联合干燥技术对香菇脆片的加工工艺进行研究。以色差、脆度和感官评分等为评价指标,通过单因素试验和正交试验优化护色剂的最佳配比参数,并研究了流化温度、流化风速、微波功率和时间对香菇脆片品质的影响。结果表明,最佳的香菇护色剂配比为EDTA-2Na质量浓度为0.03 g/100 mL,抗坏血酸质量浓度0.12 g/100 mL,柠檬酸质量浓度0.8 g/100 mL;在流化风速为672 m^3/h,流化干燥的温度为60℃,微波功率400 W,时间为120 s,60℃烘烤10 min后香菇脆片感官评分为分,脆度值为182.4 g。The fluidized,microwave and baking combined drying technology was invesigated with shiitake mushrooms as raw materials.The color difference,crispness and sensory score were used as evaluation index to optimize the best parameters of color-protecting agent ratio by single factor and orthogonal experiment.The effects of fluidization temperature,fluidization wind speed,microwave power and microwave time on the qualities of shiitake mushroom chip were studied.The results showed that the optimal proportions of color-protecting agent were 0.03 g/100 mL for EDTA-2Na,0.12 g/100 mL for ascorbic and 0.8 g/100 mL for citric concentration.The crispness reached 182.4 g after baking at 60℃for 10 minutes under the operating parameters with fluidization wind speed 672 m^3/h,fluidization temperature 60℃,the microwave power 400 W and the microwave time 120 s.

关 键 词：香菇脆片 非油炸 护色 流化干燥 微波 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]