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盐渍金针菇关键工艺技术研究 被引量:3

Study on the key process technology of saline golden mushroom
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摘要 以新鲜的金针菇为原料,采用感官评价、色度比较、质构分析等方法,分析杀青工序和盐渍工序对金针菇色泽、组织形态、脆度以的影响,得出杀青工序最优工艺条件为:食用酸(B)浓度为0.15%,钙盐添加量为0.15%,处理时间为15min,菇水比为1:3;在高温季节或需长时间储运阶段,盐渍盐分浓度(即含盐量)在18-20%左右进行高盐盐渍;在冬天或短时间储运阶段,盐渍盐分浓度(即含盐量)控制在12-16%左右进行低盐盐渍。 Taking the fresh golden mushroom as material, using the means of sense organs assess, color comparison and texture analysis,the effects of de-enzyming and saline process on color, organization form and brittleness were analyzed. The best controlled points of de-enzyming are the concentration of edible acid (B) 0.15%, calcium salt (A) addition 10%, treatment time 15min, the ratio of mushroom to water 1:3; In higher temperature season or long time storage stage, the higher salt should be used as 18-20%; In winter or short time storage stage, the low- er salt should be used as 12-16%.
出处 《食品与发酵科技》 CAS 2012年第5期57-61,共5页 Food and Fermentation Science & Technology
关键词 金针菇 盐渍 色泽 组织形态 脆度 golden mushroom saline color organization form brittleness
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