摘要
参照双孢蘑菇感官指标中褐变级数与外形级数的评定标准,通过对升华加热方式和解析供热方式进行试验研究,并用对冻干蘑菇片的感官品质进行试验的测定和评价。结果表明:蘑菇片切片5mm时最佳升华工艺为在0.5h内加热板温度升至105℃,保持2h,再在0.5h内降温至80℃,再保持3h;最佳解析工艺为,在2h内温度由80℃降至60℃,保持4h。
Using the Browning index and morpha as key sensory factors, the effects of distilling and resolving mode on freeze-dried mushrooms film were studied. The result indicated that the best distillation technology for sliced mushrooms （5 mm） was improving the board temperature to 105℃ within 0.5 hour and maintaining 2 hours. Then the temperature was decreased to 80 ℃ within 0.5 hour and maintained for 3 hours again. The best resolving technology was lowering the temperature from 80 ℃to 60 ℃ within 2 hours and maintaining 4 hours.
出处
《现代食品科技》
EI
CAS
2010年第5期479-481,472,共4页
Modern Food Science and Technology
关键词
双孢蘑菇
真空冷冻干燥
升华工艺
解析工艺
Agaricus bisporus
vacuum freeze-drying
distillation technology
resolving technology
