摘要
以新鲜的金针菇为原料,采用感官评价、色度比较、质构分析等方法,分析杀青工序和盐渍工序对金针菇色泽、组织形态、脆度以的影响,得出杀青工序最优工艺条件为:食用酸(B)浓度为0.15%,钙盐添加量为0.15%,处理时间为15min,菇水比为1:3;在高温季节或需长时间储运阶段,盐渍盐分浓度(即含盐量)在18-20%左右进行高盐盐渍;在冬天或短时间储运阶段,盐渍盐分浓度(即含盐量)控制在12-16%左右进行低盐盐渍。
Taking the fresh golden mushroom as material, using the means of sense organs assess, color comparison and texture analysis,the effects of de-enzyming and saline process on color, organization form and brittleness were analyzed. The best controlled points of de-enzyming are the concentration of edible acid （B） 0.15%, calcium salt （A） addition 10%, treatment time 15min, the ratio of mushroom to water 1：3; In higher temperature season or long time storage stage, the higher salt should be used as 18-20%; In winter or short time storage stage, the low- er salt should be used as 12-16%.
出处
《食品与发酵科技》
CAS
2012年第5期57-61,共5页
Food and Fermentation Science & Technology
关键词
金针菇
盐渍
色泽
组织形态
脆度
golden mushroom
saline
color
organization form
brittleness
