复水与杀菌工艺对即食香菇品质的影响

Effects of Dipping and Sterilization on Quality of Instant Lentinus edodes

为了改进即食香菇的加工技术,探讨了复水温度对即食香菇加工中干菇复水效果的影响,应用响应面法,优化了微波-沸水协同杀菌的工艺参数。结果表明,即食香菇复水工艺的最佳温度为90℃,此时复水时间为15min,可减少多糖和蛋白质的损失,并能除去部分苦味;微波-沸水协同杀菌工艺的最佳工艺参数为:微波时间103s,微波发射功率3.7W.g-1,沸水时间21min。即食香菇复水与杀菌工艺的改进,提高了产品品质和生产效率,对即食香菇生产技术的发展具有促进作用。

In order to improve processing techniques for instant Lentinus edodes,effects of water temperature on dipping dried Lentinus edodes were studied;the parameters in microwave for co-sterilization of boiling water were optimized with response surface method.The results showed that the best in texture and flavors with reduced losing in polysaccharide and protein of mushroom was obtained when dipping dried mushroom in water at 90℃ for 15 min.The optimized parameters for microwave co-sterilization of dipping mushroom were that microwave time 103 s,transmitting power 3.7 W·g-1 and boiling water processing 21 min.This improvement in processing techniques would enhance the quality of instant Lentinus edodes and to promote the development in instant mushroom production.