预处理工艺对香菇品质的影响规律研究  

Study on Influence Law of Pretreatment Process on Quality of Lentinus edodes

作　　者：李欣宜 李红波 莫海珍 刘振彬 胡梁斌 徐丹[1] 张珈祎 姚丽姗 LI Xin-yi;LI Hong-bo;MO Hai-zhen;LIU Zhen-bin;HU Liang-bin;XU Dan;ZHANG Jia-yi;YAO Li-shan(School of Food Science and Engineering,Shaanxi University of Science and Technology,Xi'an 710021,China)

机构地区：[1]陕西科技大学食品科学与工程学院,西安710021

出　　处：《中国调味品》2025年第2期133-140,共8页China Condiment

基　　金：国家重点研发计划项目(2022YFD1602009);陕西省教育厅服务地方专项项目(23JC013);陕西省科技厅项目(2023YBNY196)。

摘　　要：新鲜香菇水分含量高,代谢旺盛,易产生组织软化、褐变等品质下降问题,香菇类预制菜肴的品质在调味料的选择上会出现质量不稳定等情况,难以实现其工业化、标准化。该研究比较了低温、高温和蒸汽漂烫3种预处理工艺对新鲜香菇品质的影响,结果表明,低温漂烫能明显缓解香菇皱缩(皱缩率为7.67%),维持其质构,并能更好地延缓香菇的褐变。单独的低温漂烫、超声处理、处理液浸渍并不会保持香菇的品质,而低温漂烫联合超声浸渍处理会降低褐变度和增加硬度,使其品质更好。不同漂烫时间和漂烫温度都会显著影响香菇的褐变度和硬度(P<0.05),选取柠檬酸浓度、CaCl_(2)浓度、漂烫时间、漂烫温度作为漂烫因素,通过单因素试验和正交试验,确定香菇的最佳预处理工艺条件为柠檬酸浓度2 g/L、CaCl_(2)浓度10 g/L、漂烫时间10 min、漂烫温度70℃。Fresh Lentinus edodes has high moisture content and vigorous metabolism,which can easily lead to quality degradation issues such as tissue softening and browning.The quality of prepared Lentinus edodes dishes may be unstable in the selection of seasonings,making it difficult to achieve industrialization and standardization.In this study,the effects of three pretreatment processes,including low-temperature blanching,high-temperature blanching and steam blanching,on the quality of fresh Lentinus edodes are compared,and the results show that low-temperature blanching could significantly alleviate the shrinkage of Lentinus edodes(shrinkage rate of 7.67%),maintain its texture,and better delay the browning of Lentinus edodes.Individual low-temperature blanching,ultrasonic treatment and immersion of treatment solution will not maintain the quality of Lentinus edodes,while low-temperature blanching combined with ultrasonic immersion treatment will reduce the browning degree and increase hardness,resulting in better quality.Different blanching time and blanching temperatures could significantly affect the browning degree and hardness of Lentinus edodes(P<0.05).Citric acid concentration,CaCl_(2)concentration,blanching time and blanching temperature are selected as the blanching factors,and through single factor test and orthogonal test,the optimal pretreatment process conditions are determined to be citric acid concentration of 2 g/L,CaCl_(2)concentration of 10 g/L,blanching time of 10 min and blanching temperature of 70℃.

关 键 词：香菇 预处理工艺 低温漂烫 超声浸渍 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]