摘要
本研究以杏鲍菇为实验材料,对其顶部、中部和底部进行切割,选择不同的温度进行干制复水,对复水率最佳和最差的样品进行营养物质含量的检测以及机械质地的感官评定。结果表明,经过70℃干制的杏鲍菇的营养含量总体上比经过40℃干制的高;杏鲍菇顶部和中部的70℃干制品在硬度和咀嚼性比40℃干制品高,底部则相反;70℃顶部干制品弹性与40℃顶部干制品相差较大,其他部位的相差较小。
In this research different parts of Pleurotus eryngii were chosen as the materials,dried and rehydrated under different temperatures.The nutrient content and sensory properties of the samples with the best and worst rehydration ratio were detected.The results showed that the nutrient content of Pleurotus eryngii dried at 70 ℃ was higher than that at 40 ℃.The hardness and chewing of the top and middle parts of Pleurotus eryngii dried at 70 ℃ were higher than that at 40 ℃,while contrary results were found for the bottom parts tested.The elasticity of top parts of Pleurotus eryngii dried at 70 ℃ had a large difference with that at 40 ℃,and showed little difference with the other parts.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第6期1252-1254,1454,共4页
Modern Food Science and Technology
基金
广东省科技攻关项目(2012B020316004
2011B030500012
2011B090400412)
关键词
杏鲍菇
干制
品质
Pleurotus eryngii
dried
quality
