摘要
为明确渗透处理对干制食用菌复水时营养保持的作用,以新鲜杏鲍菇为材料,通过单因素试验研究食盐溶液渗透处理中溶液浓度、处理温度和处理时间对干制杏鲍菇中的营养物质(以还原糖和氨基酸作为指标)的影响,然后在此基础上进行正交试验确定渗透处理的最佳处理组合。结果表明,影响干制杏鲍菇最主要的因素是渗透温度,渗透浓度和渗透时间的影响相对较小,最优组合参数为:渗透浓度15%,渗透温度40℃,渗透时间120 min。
Effects of concentration of NaCl, treatment temperature and treatment time on loss of reducing sugar and amino acid of Pleurotus eryngii during rehydration were investigated on single factor test and orthogonal test with fresh Pleurotus eryngii as materials to determine impact of osmotic treatment on nutrients maintenance of dried edible Pleurotus eryngii. Results indicated that osmosis treatment temperature put highest effect on traits of dried Pleurotus eryngii, followed with solution concentration and treatment time, and the optimal combination of parameters for treatments to Pleurotus eryngii as follows：osmotic concentration of 15%, infiltration tempera-ture 40℃, penetration time 120 min.
作者
周民生
袁超
张光杰
路志芳
ZHOU Min-sheng YUAN Chao ZHANG Guang-jie LU Zhi-fang(School of Biotechnology and Food, Anyang Institute of Technology, Anyang 455000, Henan, Chin)
出处
《食品研究与开发》
CAS
北大核心
2017年第7期14-18,共5页
Food Research and Development
关键词
杏鲍菇
渗透脱水
复水
营养素
Pleurotus eryngii
osmotic dehydration
rehydration
nutrients
