不同前处理方式对真空油炸香菇脆片品质的影响

Effects of Different Pretreatment Methods on Quality of Vacuum Fried Lentinus edodes Chips

为解决香菇脆片易褐变、二氧化硫残留量高等问题,采用正交试验优化超声-复配护色脱硫工艺及配方,并研究探讨过氧化氢组、超声-热烫组、超声-复配护色脱硫剂组3种前处理方法对真空油炸香菇脆片品质的影响。结果表明,超声-复配护色脱硫剂最佳工艺条件为过氧化氢质量浓度0.06%、超声波功率200 W、VC质量浓度0.70%、柠檬酸质量浓度1.10%。超声-复配护色脱硫剂对香菇脆片褐变抑制率、二氧化硫残留量、硬度、脆度、体积皱缩比以及感官评分方面的影响显著高于过氧化氢、超声-热烫,但对香菇脆片多糖的含量影响不显著。

To solve the problems of browning and high sulfur dioxide residue in Lentinus edodes chips,this study used orthogonal experiment to optimize the process and formula of ultrasonic-compound color protection and desulfurizer.The effects of three pretreatment methods(hydrogen peroxide pretreatment,ultrasonic-blanching pretreatment,and ultrasonic-compound color-protecting desulfurizer)on the quality of vacuum fried L.edodes chips were studied.The results showed that the optimum process ratio of ultrasonic-compound color-protecting desulfurizer was 0.06% mass concentration of hydrogen peroxide,200 W ultrasonic power,0.70% mass concentration of VC,and 1.10% mass concentration of citric acid.The effects of ultrasonic-compound colorprotecting desulfurizer on browning inhibition rate,sulfur dioxide residue,hardness,brittleness,volume shrinkage ratio,and sensory score of L.edodes chips were significantly higher than those of hydrogen peroxide and ultrasonic-blanching pretreatments,but the ultrasonic-compound color-protecting desulfurizer had no significant effect on the content of L.edodes polysaccharide.