| 增稠剂对杏鲍菇冻干粉品质的影响䥺Symbol`@@ |
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| 引用本文： | 王海鸥,高颖宇,陈守江,扶庆权,张伟,王蓉蓉,华春. 增稠剂对杏鲍菇冻干粉品质的影响䥺Symbol`@@[J]. 食品与机械, 2018, 34(9): 211-215 |
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| 作者姓名： | 王海鸥 高颖宇 陈守江 扶庆权 张伟 王蓉蓉 华春 |
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| 作者单位： | 南京晓庄学院食品科学学院，江苏 南京 211171;江苏省农业科学院农产品加工研究所，江苏 南京 210014 |
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| 基金项目： | 国家自然科学基金资助（编号：31872901）；国家自然科学基金资助（编号：31301592）；常州市科技支撑计划项目（编号：CE20152017）；农业部现代农业装备重点实验室开放课题（编号：201604002） |
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| 摘 要： | 以堆积密度、吸湿性、速溶性为指标，采用单因素、正交试验及综合加权评分法，优化3种增稠剂的组合方式，研究麦芽糊精、黄原胶、羧甲基纤维素钠添加量对杏鲍菇冻干粉品质的影响。结果表明，单独添加3种增稠剂均可改善杏鲍菇冻干粉的品质，麦芽糊精最为显著，其次为黄原胶、羧甲基纤维素钠，且在麦芽糊精15%、黄原胶0.15%、羧甲基纤维素钠0.8%的组合条件下杏鲍菇冻干粉综合品质最好。
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| 关 键 词： | 增稠剂；杏鲍菇冻干粉；品质；综合评分 |
| 收稿时间： | 2018-05-06 |
Effects of different thickeners on the quality of freeze-dried Pleurotus eryngii powder |
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| WANGHaiou,GAOYingyu,CHENShoujiang,FUQingquan,ZHANGWei,WANGRongrong,HUAChun. Effects of different thickeners on the quality of freeze-dried Pleurotus eryngii powder[J]. Food and Machinery, 2018, 34(9): 211-215 |
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| Authors: | WANGHaiou GAOYingyu CHENShoujiang FUQingquan ZHANGWei WANGRongrong HUAChun |
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| Affiliation: | School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China;Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China |
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| Abstract: | Effects of the addition amount of different thickeners (maltodextrin, xanthan gum, sodium carboxymethyl cellulose) on the quality of freeze-dried Pleurotus eryngii powder were studied by investigating the indexes of bulk density, hygroscopicity and instant solubility. In order to obtain a better product quality, the best combination of thickeners was optimized by single factor, orthogonal experiment and comprehensive analysis method. The results showed that adding three thickeners alone can improve the quality of freeze-dried Pleurotus eryngii powder. The effect of maltodextrin was the most significant, followed by xanthan gum and sodium carboxymethyl cellulose. The best combination was maltodextrin 15%, xanthan gum 0.15% and sodium carboxymethyl cellulose 0.8%. |
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| Keywords: | thickeners vacuum freeze-drying Pleurotus eryngii powder qualities comprehensive evaluation score |
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