摘要
毛木耳作为药食同源真菌,具有易栽培、产量高的优点,是我国食用菌产业发展的主要品种之一。课题组前期优化了毛木耳红油风味休闲即食食品加工工艺,本研究以开发的毛木耳红油风味休闲即食食品为原料,对其杀菌防腐技术进行研究,为毛木耳精深加工提供理论依据。结果表明,辐照防腐杀菌效果最好,但感官接收度低;化学防腐和生物防腐是毛木耳红油风味休闲即食食品防腐的首选方式,产品在常温下货架期为1年。
As a medicinal and edible fungus,Auricularia polytricha has the advantages of easy cultivation and high yield,so it is one of the main varieties in the edible fungus industry in China.At the early stage,our research group optimized the processing technology of leisure ready-to-eat food capsicol Auricularia polytricha.In this paper,the antiseptic sterilization was studied using the capsicol Auricularia polytricha as basic material in order to provide theoretical basis for the profound processing of Auricularia polytricha.The results showed that the antiseptic and bactericidal effects of irradiation were the best,but the sensory acceptability was low.Chemical antisepsis and biological antisepsis were the preferred antiseptic methods for capsicol Auricularia polytricha.The shelf life of capsicol Auricularia polytricha at room temperature was 1 year.
作者
贾凤娟
王月明
弓志青
崔文甲
王延圣
张剑
宋莎莎
王文亮
Jia Fengjuan;Wang Yueming;Gong Zhiqing;Cui Wenjia;Wang Yansheng;Zhang Jian;Song Shasha;Wang Wenliang(Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture,Jinan 250100,China)
出处
《山东农业科学》
2020年第4期146-149,共4页
Shandong Agricultural Sciences
基金
山东省重大科技创新工程项目“调味蔬菜精深加工与资源高效利用关键技术研发及产业示范”(2019JZZY020607)
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
毛木耳
即食食品
杀菌
防腐
货架期
Auricularia polytricha
Ready-to-eat food
Sterilization
Antisepsis
Shelf life
