摘要
以白蘑菇为原料,采用正交试验设计优选护色剂,通过试验优选保鲜剂和贮藏温度。结果表明,0.50%柠檬酸+0.15%苯甲酸+0.15%异抗坏血酸钠抑制褐变的效果较好,抑制率可达81%;保鲜剂以0.15%焦亚硫酸钠+0.20%氯化钠+0.10%氯化钙的效果较好;贮藏温度为0℃的保鲜效果好。
Using the button mushroom as raw material, to select optimal color fixative through orthogonal experiment, optimal fresh-keeping agent and storage temperature range. The results showed： 0.50 % citric acid and 0.15% benzoic acid and 0-15% D-sodium erythorbate had better effect prevent browning, the rate reached 81%; the fresh-keeping agent 0.15% sodium metabisulfite and 0.20% sodium chloride and 0.10% calcium chloride reached better effect of fresh-keeping; button mushroom could been kept at 0 ℃.
出处
《农产品加工（下）》
2008年第9期34-36,共3页
Farm Products Processing
关键词
白蘑菇
护色
贮藏保鲜
button mushroom
color-protecting
fresh-keeping
