摘要
以香菇为原料,研究大蒜提取液对香菇保鲜的效果。以贮藏期间的呼吸强度、失重率、细胞膜透性、腐烂指数和感官评价为测定项目,研究了不同浓度的大蒜提取液对香菇的保鲜效果。结果表明不同浓度的大蒜提取液都能抑制香菇的呼吸强度、失重率、细胞膜透性和腐烂指数,降低香菇外观品质的变化,有效延缓香菇衰老腐败。不同浓度的大蒜提取液对香菇保鲜的效果由大到小顺序为:料液比(g:mL)1:5>料液比(g:mL)1:10>料液比(g:mL)1:15>料液比(g:mL)1:20。
Lentinus edodes were used as raw material in this paper.The fresh keeping effect of garlic extract on Lentinus edodes was studied.Based on testing factors such as respiratory intensity,weight loss rate,cell membrane permeability and rot index,the fresh keeping effect of different concentration garlic extract on Lentinus edodes was studied.The result showed that different concentration garlic extract all could inhibit respiratory intensity,weight loss rate,cell membrane permeability and rot index and reduce the diversification of appearance quality of Lentinus edodes.The order of the fresh keeping effect of different concentration garlic extract on Lentinus edodes from big to small was material liquid ratio of（g：mL）1：5,material liquid ratio of（g：mL）1：10,material liquid ratio of（g：mL）1：15,material liquid ratio of（g：mL）1：20.
出处
《食品科技》
CAS
北大核心
2011年第12期216-218,共3页
Food Science and Technology
关键词
香菇
大蒜
提取液
保鲜
呼吸强度
Lentinus edodes
garlic
extract
fresh keeping
respiratory intensity
