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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第6期74-77,共4页
Food Science
基金
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)
关键词
杏鲍菇
预处理
品质
Pleurotus eryngii
pretreatment
characteristics
