摘要
以鸡腿菇为研究对象,运用L9(34)正交设计,分析超高压处理工艺的优化条件。结果表明,在200MPa、40℃、10min的处理条件下,鸡腿菇的营养成分相对来说是最佳的,此处理条件下菇体的亚油酸、氨基酸的含量分别为0.179、2.43g/100g(鲜样),必需氨基酸含量为0.89g/100g(鲜样),E/T值为36.63%。
Using Coprinuscomatus as ultra pressure processing. The result Coprinuscomatus was the best, the 2.43g/100g,essential amino acid was object, through orthogonal test L9 （34） to analysis the optimize condition of showed that in the condition of 200MPa,40℃, 10min, the nutrition element of content of linoleic acid and amino acid in Coprinuscomatus was 0.179, 0.89g/i00g, E/T was 36.63%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期228-229,共2页
Science and Technology of Food Industry
基金
浙江省自然科学基金项目(Y305008)
关键词
超高压
正交设计
营养成分
ultra pressure processing
orthogonal
nutrition element
