摘要
为了得到色泽良好、含油率低的杏鲍菇脆片产品,研究了麦芽糊精、柠檬酸、L-半胱氨酸、D-异抗坏血酸、氯化钠和蔗糖等浸渍液,梯度浓度条件下对杏鲍菇脆片品质的影响和各浸渍液协同作用对杏鲍菇品质的影响。研究发现,麦芽糊精对杏鲍菇的色差值、含油率、可溶性固形物含量和固形物含量有显著影响;柠檬酸、L-半胱氨酸和D-异抗坏血酸对杏鲍菇的色差值有显著影响;氯化钠和蔗糖对杏鲍菇的品质影响不显著。最佳浸渍条件为麦芽糊精浓度30.67%、柠檬酸0.59%、L-半胱氨酸0.18%、D-抗坏血酸0.11%。
It was in order to obtain good color, low oil content ofPleurotus eryngii chips, research maltodextrin, citric acid, L-cysteine, D-erythorbic acid, sodium chloride, sucrose and other immersion fluid, under the conditions of concentration gradient chips of Pleurotus quality and each immersion liquid synergy of Pleurotus quality. The study found that maltodextrin color difference value of mushroom, oil content, soluble solids content and solids content significantly affected; Citric acid, L-cysteine, D-isoascorbic Pleurotus which colored the difference had a significant influence; Sodium chloride, sucrose quality of Pleurotus were not significant. Optimum impregnation conditions for a concentration were maltodextrin 30.67%, citric acid 0.59%, L-cysteine 0.18%, D-ascorbic acid, 0.11%.
出处
《食品工业》
北大核心
2017年第5期156-162,共7页
The Food Industry
基金
山东省农业重大应用技术创新课题"山东省食用菌精深加工技术研究"(鲁财农指[2014]38)
山东省现代农业产业技术体系食用菌产后加工岗位专家项目(SDAIT-07-08)
关键词
杏鲍菇
前处理
浸渍
麦芽糊精
色差值
含油率
Pleurotus eryngii
pre-treatment
impregnation
maltodextrin
color value
oil content
