双孢菇加工前变色反应及其色泽控制

Discolor reaction of Agaricus bisporus before processing and controlling of discoloration

双孢菇作为一种浅色蔬菜 ,在加工前极易发生变色现象 ,从而降低产品品质。该文分析了双孢菇在加工前的变色机理 ,并在此基础上选用柠檬酸、亚硫酸盐、氯化钠等作为因素 ,分不同水平 ,通过进行正交试验设计 ,确定了最佳护色配比为 0 5 %柠檬酸 +0 3 %氯化钠 +0 0 5 %焦亚硫酸钠 ,从而有效的控制了双孢菇原料变色现象 ,确保了最终产品的色泽。

The Agaricus bisporus was discolored easily before processing as light vegetable,whith reduced quality of product.The paper analyses the reason of discolor of Agaricus bisporus .On this basis,citric acid,sodium metabisulfite and sodium chloride were choosen as factors in different levels.Through the orthogonal experimental design,it conformed the best protective method that was 0 5%citric acid+0 3% sodium chloride+0 05% sodium metabisulfite .Thus browning phenomenon was efficiently controlled .The color of product was protected .