摘要
本实验通过L9(34)正交试验对即食香菇方便食品加工工艺的硬化和护色操作进行了系统研究,用0.1%氯化钙和1.0%氯化钠混合溶液硬化处理25min为硬化工艺的最佳条件;而护色工艺的最佳条件则为0.3%柠檬酸和0.05%抗坏血酸混合溶液烫漂处理5min。并采用梯度升温干燥工艺,开发出具有浓郁川味特色的香菇休闲食品。
The hardening and color protecting conditions in the processing process of instant Lentinus edodes food were optimized by the L9（3^4） orthogonal test. It was found that the optimal hardening process is soaldngLentinus edodes material for 25 min in the mixed solution of 0.1% sodium chloride and 1.0% calcium chloride, and the optimal color protecting process is scalding the hardened material with the mixted solution of 0.3% citric acid and 0.05% antiscorbutic acid for 5 min. By gradient-rising temperature drying process, a instant Lentinus edodes food with characteristic flavor was developed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期203-205,共3页
Food Science
关键词
香菇
方便食品
生产工艺
Lentinus edodes
instant food
processing techonlogy
