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食用菌软包装保鲜技术研究 被引量:3

Study on fresh-keeping technology of edible fungi using soft package
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摘要 研究了软包装技术在食用菌保鲜中的应用。在常温储藏条件下,从保鲜液澄清度变化、保鲜液酸度变化、食用菌色泽变化、食用菌形态变化4个方面来考察不同保鲜液配方的保鲜效果。实验表明:保鲜液1号的保鲜效果较佳,可以与含亚硫酸盐的保鲜液3号效果相当,常温下存放一个月,品质变化不大。 The applications of soft package in fresh-keeping technology were studied. The fresh-keeping effect on edible fungi in different fresh-keeping solutions in normal temperature condition was discussed by the changes of solution clarity and pH value, edible fungi color and morphology. The results indicated that fresh-keeping solution 1 could keep edible fungi more fresh, what's more, its effect of fresh-keeping was not different with fresh-keeping solution 3 contained sulfite. After the fresh-keeping product stored more than one month, its quality had not obvious changes.
出处 《食品科技》 CAS 北大核心 2006年第2期117-119,共3页 Food Science and Technology
关键词 食用菌 保鲜 软包装 edible fungi fresh-keeping soft package
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