食用菌杀青水中营养成分分析

The Analysis on Nutrients of Mushroom in Fixing Water

通过对金针菇、香菇、杏鲍菇三种常见食用菌按照不同的料液比以及不同时间进行沸水杀青,探究程食用菌杀青水中营养成分含量。结果表明,相同杀青时间且料液比为1∶5(g/m L)时;相同料液比内且杀青时间为6min时,食用菌杀青水中的营养成分含量最少。三种食用菌在不同的料液比经沸水杀青处理后其杀青水中营养成分含量比较,还原糖和蛋白质是香菇>杏鲍菇>金针菇;VC是金针菇>香菇>杏鲍菇;总氨基酸是香菇>金针菇>杏鲍菇。在不同的杀青时间里,三种食用菌经沸水杀青处理后其杀青水中营养成分含量比较,还原糖是香菇>杏鲍菇>金针菇;蛋白质是杏鲍菇>香菇>金针菇;VC是金针菇>香菇>杏鲍菇;总氨基酸是香菇>金针菇>杏鲍菇。

Study the content or nutrients in fixing water,by fixing boiling water in different time and different ratio of solid-liquid.The results showed that the content nutrients of mushroom was least in fixing the same time and the solid-liquid ratio of 1：5（g/mL）or the same solid-liquid and the six minutes of fixing time,and comparing the content nutrients of three kinds of mushrooms after fixing boiling water in the different ratio of solid-liquid,the fixing water of shiitake contained more sugar than King Oyster mushroom and Enoki mushroom.For the fixing water of protein,King Oyster mushroom contained the most and shiitake followed by.For the fixing water of VC,the second was shiitake and King Oyster mushroom was the last one.The fixing water of shiitake contained more total amino acid than Enoki mushroom and King Oyster mushroom.