提高罐藏蘑菇的得率的研究

Increasing the Yield of Canned Mushrooms

为了探讨提高罐藏蘑菇得率的更好方法 ,用正交试验设计方法进一步分析浸泡 -冷藏 -浸泡处理与浸泡 -冷藏 -真空水合处理方法中各因素以及蘑菇的预煮时间、预煮液中的柠檬酸浓度对罐藏蘑菇的得率的影响。试验结果表明 ,在浸泡 -冷藏 -浸泡处理与浸泡 -冷藏 -真空水合处理方法中 ,只有冷藏处理显著影响罐藏蘑菇的得率。蘑菇的预煮时间与预煮液中的柠檬酸浓度对罐藏蘑菇的得率也有较显著的影响。将蘑菇在 2℃的条件下作 2 0～ 2 4h的冷藏处理后再预煮 ,并适当延长预煮时间可提高罐藏蘑菇的得率。

In order to investigate the better way to increase the yield of canned mushrooms, orthogonal experiment design methods were applied to analyze the influence of each factor in PSU-3S and SSV pretreatments, blanching time for mushrooms, and concentration of citric acid in blanching water on the yield of canned mushrooms. Experimental results indicated that in the PSU-3S and SSV pre-treating methods only cold storage treatment significantly affected the yield of canned mushrooms. Blanching time and concentration of citric acid in blanching water considerably influenced the yield of canned mushrooms. Mushrooms treated at 2°C for 20 [similar to] 24 h before blanching and the blanching time for mushrooms prolonged properly may increase the yield of canned mushrooms.