冻干即食工艺过程香菇多糖含量变化控制研究

Study on Controlling of Freeze-drying Technology on the Content of Lentinan Process

优选冻干即食调味香菇生产工艺过程中香菇多糖保存率高的最佳条件。在工艺过程中关键步骤设置多组数据并进行试验,检测各步试验后香菇多糖的含量,检测结果结合SPSS软件对其进行单因素方差分析或多因素方差分析。结果表明,冻干即食香菇工艺过程最佳保存香菇多糖的工艺条件为:NaClO含量为200 mg/kg;烫漂温度为90℃,时间为2 min,固水比为1︰5(g/mL);盐含量为50 mg/g;铺盘厚度为25 mm。根据试验得到最佳工艺条件得到较高的香菇多糖保存率。

Optimize a high preserving rate for freeze-dried ready-to-eat seasoning shitake mushrooms in the machining process. Set up multiple data for the key steps in the process and conduct experiments, then test the content oflentinan after each step. Use the single factor analysis of variance or the multi-factor analysis of variance to analyze the results by SPSS. The experiment finally got the best scheme for preserving lentinan was that the NaC10 mass fraction 200 mg/kg; blanching temperature 90 ℃, blanching time 2 min, liquid-solid ratio 1 ： 5 （g/mL）; the NaC1 mass fraction 50 rag/g; the thickness of board 25 mm. According to the best condition from experiments, a higher preserving rate of lentinan was gotten.