摘要
主要研究了真空油炸、真空微波、真空干燥3种加工香菇的方法。比较了3种加工方法的色泽、酥脆度、能耗、外形、风味方面的不同,同时确定了香菇的前期处理工艺条件。结果表明：用0.01~0.02 g/dL EDTA-2Na＋0.3 g/dL柠檬酸作为护色液,于（95±2）℃漂烫2~3 min能最有效地抑制褐变。
Three kinds of processing technologies of Lentinus edodes chips were studied in this manuscript..the parameters including colors, crisp extents, energy consumption, shape and flavour amomg vacuum fried chips, vacuum microwave chips and vacuum drying chips were compared to determine theoptimum pretreatment conditions, and listed as follows：temperature （95 ±2） ℃, blanching time 2-3 min, color fixative 0.01-0.02 g/dE EDTA-2Na and 0.3 g/dL citric acid.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2012年第12期1275-1281,共7页
Journal of Food Science and Biotechnology
基金
国家十一五科技支撑计划重点项目(2008BADA1B05)
关键词
香菇
真空油炸
真空微波
真空干燥
Lentinus edodes, vacuum Fried, vacuum microwave, vacuum drying
