摘要
白灵菇菇体洁白无暇,肉嫩可口,味道鲜美、营养丰富,是一种天然保健食品。但采后36d菇体内的水分会大量散失,菌褶开始变褐,风味劣变,极不耐贮藏。白灵菇软罐头的开发很好的解决了贮藏保鲜的问题。然而在软罐头加工过程中菇体的颜色变化成为影响产品品质的关键点。本文对白灵菇软罐头加工过程中的护色工艺进行了研究,采用了几种常用的护色剂食盐、焦亚硫酸钠、柠檬酸、异抗坏血酸钠进行试验。确定出了最佳护色药剂及有效浓度。结果表明:预煮前用0.8%的食盐浸泡可达到与0.03%的焦亚硫酸钠一样的护色效果;汤汁配方为2.0%食盐,0.1%柠檬酸,0.3%维生素C时能有效抑制白灵菇的褐变,此时,菇体色泽淡黄,汤汁清亮且鲜味显著,基本能保持白灵菇的原有品质。
The Pleurotus nebrodensis is a healthy edible fungi with its body as white as snow and its flesh slender and slippery.However,36 days post-harvest water loss was seriously and color became brown,the flavor was poor.Soft canned processing was a good solution.In this paper,the study on the color protection of mushroom boy was carried out including adding food additives such as sodium,citric acid and VC.The results showed that soaking with 0.8% NaCl or 0.03% sodium before processing had the same effect;brownin...
出处
《中国食品添加剂》
CAS
北大核心
2009年第2期130-132,共3页
China Food Additives
关键词
白灵菇
护色
软罐头
焦亚硫酸钠
Pleurotus nebrodensis
color protection
soft canned sodium
