摘要
利用香菇出口加工及香菇制脯生产下脚料—“菇柄及残次菇”,经处理后,干燥粉碎,用于生产香菇高蛋白膨化食品。分别研究了香菇粉、大豆蛋白的添加量和水分含量对产品质量的影响,结果表明,当香菇粉用量为10%,大豆蛋白添加量为10%,水分含量为30%时,生产出的香菇高蛋白膨化食品其品质最好。
In this paper,high protein Lentinus edodes puff food untilizing the remains of Lentinus edodes processing and Lentinus edodes preserves processing stipe and secondary Lentinus edodes,is presented. After treatment,including dry and grind processing,the remains can be added as additives to the puff food. The experiment analyze the influence of the quantity of products. The result shows that the optimum combination in producing high protein Lentinus edodes puff food is: Lentinus edodes 10%,soybean protein 10%,water 30%.
出处
《莱阳农学院学报》
1999年第2期107-110,共4页
Journal of Laiyang Agricultural College