| 低温漂烫联合超声浸渍预处理对预制菜肴中双孢蘑菇品质的影响 |
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| 引用本文： | 陶天艺,裴斐,方东路,郑惠华,陈惠,赵立艳,胡秋辉. 低温漂烫联合超声浸渍预处理对预制菜肴中双孢蘑菇品质的影响[J]. 食品工业科技, 2021, 42(10): 130-137. DOI: 10.13386/j.issn1002-0306.2020060313 |
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| 作者姓名： | 陶天艺 裴斐 方东路 郑惠华 陈惠 赵立艳 胡秋辉 |
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| 作者单位： | 1.南京财经大学食品科学与工程学院,农业农村部食用菌加工重点实验室,江苏南京 2100232.南京农业大学食品科学技术学院,江苏南京 2100953.江苏安惠生物科技有限公司,江苏南通 226009 |
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| 基金项目： | “十三五”国家重点研发计划项目（2018YFD0400500）;现代农业产业技术体系专项资金资助（CARS-20） |
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| 摘 要： | 本文在不同漂烫温度和漂烫时间下对新鲜双孢蘑菇实施低温漂烫、超声和处理液浸渍等预处理后再进行炒制,研究不同预处理条件对炒制后双孢蘑菇色值、质构的影响,通过正交试验优化预处理工艺并研究联合预处理对双孢蘑菇挥发性风味的影响.结果表明,与未漂烫组相比,经过柠檬酸(5 g/L)和氯化钙(10 g/L)复合溶液低温漂烫(65℃)1...
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| 关 键 词： | 双孢蘑菇 预制菜肴 低温漂烫 超声浸渍 色度 硬度 挥发性成分 |
| 收稿时间： | 2020-06-29 |
Effects of Low Temperature Blanching with Ultrasonic Dipping Pretretment on the Quality of Agaricus bisporus in Ready-to-eat Dishes |
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| Tianyi TAO,Fei PEI,Donglu FANG,Huihua ZHENG,Hui CHEN,Liyan ZHAO,Qiuhui HU. Effects of Low Temperature Blanching with Ultrasonic Dipping Pretretment on the Quality of Agaricus bisporus in Ready-to-eat Dishes[J]. Science and Technology of Food Industry, 2021, 42(10): 130-137. DOI: 10.13386/j.issn1002-0306.2020060313 |
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| Authors: | Tianyi TAO Fei PEI Donglu FANG Huihua ZHENG Hui CHEN Liyan ZHAO Qiuhui HU |
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| Affiliation: | 1.Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China3.Jiangsu Alphay Bio-technology Co., Ltd., Nantong 226009,China |
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| Abstract: | During the processing of ready-to-eat dishes, the quality of mushroom will deteriorate. In this paper, in order to solve this problem, the effect of low temperature blanching, ultrasonic treatment and preparation dipping solution on the color value and texture of Agaricus bisporus in ready-to-eat dishes were studied under different bleaching temperatures and times. After being cooked, the pretreatment was optimized by orthogonal experiment and the effect on the volatile flavor of Agaricus bisporus was studied. The results showed that the L* and the hardness value of Agaricus bisporus increased by 40.77% and 43.24% after being bleached at low temperature （65 ℃） in a compound solution of citric acid (5 g/L) and calcium chloride (10 g/L) for 15 minutes. The main volatile flavor of Agaricus bisporus were benzyl alcohol, benzaldehyde, phenylacetaldehyde, 1-octene-3 alcohol, 3-octanone and other substances. Compared with the unblanched group, the eight-carbon compounds with mushroom-like aroma such as 1-octene-3 alcohol and 3-octanone increased by 76.3%. Also, Trans-2,4-decadienal and other undesirable flavors were significantly reduced (P<0.05). This research would provide a theoretical basis for the industrialization and standardization of edible fungi as raw materials for ready-to-eat dishes processing. |
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