摘要
以平菇为主要原料,配以山楂、胡萝卜等辅料,将其加工成酸甜可口、营养丰富、食用方便的片状凝胶食品.工艺流程为:平菇经切片、预煮、打浆后,与山楂浆、胡萝卜浆按一定比例混合,添加适量辅料后,经熬煮、摊片、干燥、揭片、切片、包装等工序即得成品.通过单因素试验,采用感官评定方法,确定了最佳配料组成:平菇浆100g,山楂浆50 g,胡萝卜浆30 g,蔗糖20 g,淀粉3 g,卡拉胶0.2 g.研究为平菇和山楂的精深加工提供了有效途径.
A kind of instant food was prepared by using Pleurotus ostreatus,howthorn and carrot as the main materials.Fresh P. ostreatus was sliced,precooked,pulped,mixed with the pulps of howthorn and carrot,cooked,spread, dried,sliced and packed to obtain the final product.The optimal ingredients were acquired by single factor experiment：mushroom pulp 100 g,howthorn pulp 50 g,carrot pulp 30 g,sucrose 20 g,starch 3 g and carrageenan 0.2 g. This study provides an effective way for deep processing of P. ostreatus and howthorn.
出处
《河南科技学院学报（自然科学版）》
2014年第4期41-44,共4页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南省科技创新杰出青年基金项目(134100510007)
关键词
平菇
山楂
胡萝卜
即食食品
Pleurotus ostreatus
howthorn
carrot
instant food
