| 预处理对杏鲍菇脆片品质的影响 |
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| 引用本文： | 严启梅,牛丽影,袁春新,唐明霞,李大婧,刘春泉,金邦荃.预处理对杏鲍菇脆片品质的影响[J].食品科学,2012,33(6):74-77. |
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| 作者姓名： | 严启梅 牛丽影 袁春新 唐明霞 李大婧 刘春泉 金邦荃 |
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| 作者单位： | 1.江苏省农业科学院农产品加工研究所
2.南京师范大学金陵女子学院
3.国家农业科技华东(江苏)创新中心-农产品加工工程技术研究中心
4.南通市农副产品加工技术协会 |
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| 基金项目： | 南通市农业科学科技创新与产业化计划项目(HL2011010);江苏省农业科技自主创新项目(CX(11)2064) |
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| 摘 要： | 研究切片方式、切片厚度、蒸汽烫漂、浸渍等预处理对杏鲍菇真空微波联合负压远红外干燥产品水分含量、硬度、脆度、色泽和感官品质的影响。结果表明：当杏鲍菇按照斜切方式、切片厚度7mm、蒸汽烫漂时间90s、麦芽糊精浸渍处理质量分数4%时，所得杏鲍菇脆片色泽亮白、口感酥脆。
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| 关 键 词： | 杏鲍菇 预处理 品质 |
Effect of Pretreatments on the Quality of Pleurotus eryngii Chips |
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| YAN Qi-mei,NIU Li-ying,YUAN Chun-xin,TANG Ming-xia,LI Da-jing,LIU Chun-quan,JIN Bang-quan.Effect of Pretreatments on the Quality of Pleurotus eryngii Chips[J].Food Science,2012,33(6):74-77. |
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| Authors: | YAN Qi-mei NIU Li-ying YUAN Chun-xin TANG Ming-xia LI Da-jing LIU Chun-quan JIN Bang-quan |
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| Affiliation: | (1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China；2. Ginling College,
Nanjing Normal University, Nanjing 210097, China；3. Engineering Research Center for Agricultural Products Processing,
National Agricultural Science and Technology Innovation Center in East China, Nanjing 210014, China；
4. Nantong Association of Agricultural Product Processing Technology, Nantong 226000, China) |
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| Abstract: | The effects of pretreatments including slicing method,slicing thickness,steam blanching and immersion on water content,color,hardness and crispness of Pleurotus eryngii chips were investigated in this paper.Results showed that the optimal pretreatment conditions for the best quality characteristics of Pleurotus eryngii chips were beveling slicing,slicing thickness of 7 mm,steam blanching time of 90 s,and maltodextrin concentration for immersion of 4%.Under the optimal pretreatment conditions,the Pleurotus eryngii chips can remain white color and crisp taste. |
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| Keywords: | Pleurotus eryngii pretreatment characteristics |
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