即食栗蘑脆片的工艺优化  

Processes optimization of instant chestnut mushroom chips

作　　者：李晓荣 沈益烈 刘瑞利 方波[2] 王蔚新[2] 占剑峰[2] LI Xiao-rong;SHEN Yi-lie;LIU Rui-li;FANG Bo;WANG Wei-xin;ZHAN Jian-feng(COFCO Huanggang Co.,Ltd.,Huanggang 438000,Hubei,China;Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization,Huanggang Normal University,Huanggang 43800,Hubei,China)

机构地区：[1]中粮粮油工业(黄冈)有限公司,湖北黄冈438000 [2]黄冈师范学院经济林木种质改良与资源综合利用湖北省重点实验室,湖北黄冈438000

出　　处：《黄冈师范学院学报》2023年第3期33-37,共5页Journal of Huanggang Normal University

基　　金：大学生创新创业训练计划项目(202110514002);黄冈师范学院横向项目(20120200129)。

摘　　要：优化即食栗蘑脆片的腌渍工艺和干燥方式,以感官评定和单因素试验分析的方法,确定腌渍的最佳条件为盐添加量3%,糖添加量0.7%,腌渍时间20 min。通过对比热风干燥、微波干燥和真空冷冻干燥三种不同的干燥方式下即食栗蘑脆片的品质,得出结论:真空冷冻干燥下,硬度和咀嚼性参数值最低,色泽较好,多糖保留量(17.62 g/100 g)及栗蘑多糖对DPPH自由基清除率的值最高,为12.1%。Pickling process and drying method of instant chestnut mushroom chips were optimized.The best conditions for pickling were 3%salt,0.7%sugar and 20min pickling time by sensory evaluation and single factor test analysis.By comparing the quality of instant chestnut mushroom chips under three different drying methods of hot air drying,microwave drying and vacuum freeze drying,it was concluded that the best drying method was vacuum freeze drying.The drying conditions were as follows:Under vacuum freeze drying,the hardness and chewability parameters were the lowest,and the color was good.The retention of polysaccharides and DPPH radical scavenging rate of polysaccharides from chestnut Mushroom were the highest(17.62 g/100 g,12.1%).

关 键 词：即食 栗蘑 脆片 腌渍 多糖含量 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]