摘要
本研究通过对猴头菇干制过程中不同起始温度及时间对多酚氧化酶活性钝化效果的比较，以及对猴头菇干制成品的比较，得出如下结论：猴头菇干制以起始温度为３５℃，处理１０～１５ｈ效果最佳。
Effect of different starting temperatures and times on deactivated polyphenoloxidase
during the drying process of Hericium erinaceus and the quality of product were investigated. The
results showed that the starting temperature optimum of Hericum erinaceus drying was 35 and
the time optimum was 1015 hours.
出处
《中国食用菌》
1999年第3期36-37,共2页
Edible Fungi of China
关键词
猴头菇
干制
起始温度
起始时间
多酚氧化酶
Hoericium erinaceus, Drying, Polyphenoloxidase,
Starting temperature and time
