不同前处理方式对真空油炸香菇脆片品质的影响  

Effects of Different Pretreatment Methods on Quality of Vacuum Fried Lentinus edodes Chips

作　　者：吴丽萍[1] 袁梦缘 徐江 王颖悦 胡长玉[1] WU Li-ping;YUAN Meng-yuan;XU Jiang;WANG Ying-yue;HU Chang-yu(College of Life and Environmental Science,Huangshan University,Huangshan 245041,Anhui,China;Huangshan Huizhen Food Co.,Ltd.,Huangshan 245000,Anhui,China)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041 [2]黄山市徽珍食品有限公司,安徽黄山245000

出　　处：《食品研究与开发》2022年第13期45-51,共7页Food Research and Development

基　　金：校地合作项目(xdhz202005);黄山市科技计划项目(2020KN-08);横向课题(hxkt2021134、hxkt2021048);大学生创新训练项目(S202110375060)。

摘　　要：为解决香菇脆片易褐变、二氧化硫残留量高等问题,采用正交试验优化超声-复配护色脱硫工艺及配方,并研究探讨过氧化氢组、超声-热烫组、超声-复配护色脱硫剂组3种前处理方法对真空油炸香菇脆片品质的影响。结果表明,超声-复配护色脱硫剂最佳工艺条件为过氧化氢质量浓度0.06%、超声波功率200 W、VC质量浓度0.70%、柠檬酸质量浓度1.10%。超声-复配护色脱硫剂对香菇脆片褐变抑制率、二氧化硫残留量、硬度、脆度、体积皱缩比以及感官评分方面的影响显著高于过氧化氢、超声-热烫,但对香菇脆片多糖的含量影响不显著。To solve the problems of browning and high sulfur dioxide residue in Lentinus edodes chips,this study used orthogonal experiment to optimize the process and formula of ultrasonic-compound color protection and desulfurizer.The effects of three pretreatment methods(hydrogen peroxide pretreatment,ultrasonic-blanching pretreatment,and ultrasonic-compound color-protecting desulfurizer)on the quality of vacuum fried L.edodes chips were studied.The results showed that the optimum process ratio of ultrasonic-compound color-protecting desulfurizer was 0.06% mass concentration of hydrogen peroxide,200 W ultrasonic power,0.70% mass concentration of VC,and 1.10% mass concentration of citric acid.The effects of ultrasonic-compound colorprotecting desulfurizer on browning inhibition rate,sulfur dioxide residue,hardness,brittleness,volume shrinkage ratio,and sensory score of L.edodes chips were significantly higher than those of hydrogen peroxide and ultrasonic-blanching pretreatments,but the ultrasonic-compound color-protecting desulfurizer had no significant effect on the content of L.edodes polysaccharide.

关 键 词：护色 二氧化硫 香菇脆片 超声 正交试验 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]