| 毛木耳蜜饯加工工艺研究 |
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| 引用本文： | 李秋红,罗莉萍,江国忠.毛木耳蜜饯加工工艺研究[J].食品科学,2007,28(9):646-648. |
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| 作者姓名： | 李秋红 罗莉萍 江国忠 |
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| 作者单位： | 宜春学院； 宜春学院 江西宜春336000； 江西宜春336000； |
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| 摘 要： | 以毛木耳为原料,制备毛木耳蜜饯。采用多次糖煮及冷冻处理,进行正交试验设计,考察了糖液浓度、料液比、糖煮温度、时间、冷冻温度、时间和浸渍时间等因素对蜜饯风味品质的影响,确定了毛木耳蜜饯的最佳加工工艺条件为:糖液浓度65%,料液比1:2,糖煮温度160℃,时间10min,冷冻温度-15℃,时间8h,浸渍时间8h。
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| 关 键 词： | 毛木耳蜜饯 冷冻技术 最佳工艺 |
| 文章编号： | 1002-6630（2007）09-0646-03 |
| 修稿时间： | 2007-07-28 |
Study on Processing Technology for Sugar Preserve of Auricularia polytricha |
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| LI Qiu-hong,LUO Li-ping,JIANG Guo-zhong.Study on Processing Technology for Sugar Preserve of Auricularia polytricha[J].Food Science,2007,28(9):646-648. |
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| Authors: | LI Qiu-hong LUO Li-ping JIANG Guo-zhong |
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| Affiliation: | Yichun University,Yichun 336000,China |
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| Abstract: | With Auricularia polytricha as raw material,its sugar preserve was processed.With multiple candying and freezing treatment,effects of sugar concentration,ratio of liquid to material,sugar boiling temperature,time,freezing temperature,time and soaking time on flavor quality of candied fruit were studied by orthogonal test design.The optimum established conditions for processing of sugar presere of Auricularia polytricha are:sugar concentration 65%,ratio of liquid to materia l:2,sugar boiling temperature 160 ℃,10 min,freezing temperature-15 ℃,freezing time 8 h and soaking time 8 h. |
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| Keywords: | Auricularia ploytricha frozen confection optimum technology |
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