摘要
鲜猴头菌水分含量高低直接影响其人工干制品的质量。在 65℃下人工干制时 ,随猴头菌初始含水量增高 ,色变指数显著增大。当含水量超过 92 %时 ,干制品几乎全部呈褐色 ,且形态干瘪 ,商品性大大降低。自然晾晒脱除鲜重 55%以上的水分后 ,再在 65℃下人工干制 ;采用人工分段控温干制 ,于干制初期先以 38℃、10h左右蒸发掉鲜重 55%以上的水分 ,之后将温度提高至65℃烘烤 。
The quality of the artificial drying products of fresh Hericium erinaceus was affected directly by the moisture content of the fresh fruitbodies. With the increment of initial moisture content of fresh fruitbodies of H. erinaceus, the color change indexes increased significantly during the process of artificial drying at 65℃. Almost all of the drying products turned into brown and shrivelled when the initial moisture content of the fresh fruitbodies of H. erinaceus was over 92% resulting in lowering greatly the quality of the products. The color and the expansibility of the products were improved greatly by evaporating 55% of the initial moisture content in the fresh fruitbodies at 38℃ for about 10h before being dried artificially at 65℃.
出处
《食用菌学报》
2001年第1期39-42,共4页
Acta Edulis Fungi
