超声波预处理对微波处理白玉菇品质的影响  

Effect of Ultrasonic Pretreatment on the Quality of White Jade Mushroom after Microwave Treatment

作　　者：黄清华 王帅博 苏琪琪 赫如 林立好 李远志[2] 陈佩[2] HUANG Qinghua;WANG Shuaibo;SU Qiqi;HAO Ru;LIN Lihao;LI Yuanzhi;CHEN Pei(Shaoguan Starway Bio-Technology Co.,Ltd.,Shaoguan,Guangdong 512100,China;College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642,China)

机构地区：[1]韶关市星河生物科技有限公司,广东韶关512100 [2]华南农业大学食品学院,广东广州510642

出　　处：《农产品加工》2024年第17期25-29,34,共6页Farm Products Processing

基　　金：2022年省级现代化农业产业园项目“韶关市曲江区预制菜产业园”(GDSCYY2022-013)。

摘　　要：研究不同功率的超声波预处理对微波处理白玉菇在贮藏期间的失重率、色度、硬度、还原糖含量的影响。只进行微波处理的设置为对照组。结果表明,与对照组相比,经过联合处理后,白玉菇失重率、硬度损失和还原糖含量变化幅度均降低,并且白度值在贮藏期间几乎没有出现低于80的情况。而只进行微波处理的白玉菇的白度值,在第3天就已经低于80。研究发现,超声波功率为200 W,微波功率为800 W时联合处理效果最佳。Research different power ultrasonic pretreatment of microwave processing white mushroom weightlessness rate during storage,chromaticity,hardness,the effect of reducing sugar content.Microwave processing was set to the control group.Results showed that compared with the control group,after dealing with the joint,white mushroom weightlessness rate,rigidity loss and reduced,the reducing sugar content of the changes in and whiteness value during storage almost no less than 80.And microwave processing only white mushroom whiteness value,had less than 80 in the third day.And it was found that the ultrasonic power was 200 W,when microwave power was 800 W joint processing effect was best.

关 键 词：白玉菇 色度 失重率 硬度 

分 类 号：TS205.9[轻工技术与工程—食品科学]