摘要
通过测定即食型脱水金针菇粗多糖、粗蛋白、粗纤维、氨基酸成分和黄酮含量,探究不同漂烫工艺对即食型金针菇品质的影响。结果表明:光波漂烫和传统漂烫均会使金针菇粗多糖、粗蛋白、粗纤维和黄酮含量出现显著性下降;采用光波漂烫对金针菇总氨基酸含量影响不明显;传统漂烫使金针菇总氨基酸含量显著降低。
The effects of different blanching technologies on the nutritional components, such as crude polysaccharide, crude protein, ＇ crude fiber, amino acid, flavone content of instant dehydrate needle mushroom were investigated. The results showed that the treatment of microwave-blanching and traditional blanching had an statistically significant on the content of crude polysaccharide, crude protein, crude fiber, flavone content. Microwave-blanching had lest effect on the content of amino acids, while the traditional blanching may greatly decrease the contents of amino acids.
出处
《食品科技》
CAS
北大核心
2016年第5期59-63,共5页
Food Science and Technology
关键词
即食型脱水金针菇
漂烫
营养成分
instant dehydrate needle mushroom
blanching
nutritional components
