摘要
研究香菇的浸泡工艺,采用单因素试验方法,考察香菇粒径、温度、时间、料液比和搅拌对香菇多糖浸出率的影响,优选香菇浸泡的最佳工艺。结果显示,香菇浸泡的最佳工艺条件为:原料粉末、温度60℃、时间300 min、料液比1∶20、搅拌。在该工艺下,香菇多糖浸出率高达28.84%。
The soaking technology of Lentinus edodes was studied.The effects of particle size,temperature,time,solid-liquid ratio and stirring on extraction rate of lentinan were investigated by single factor test,and the optimum soaking process was optimized.The results showed that the best soaking conditions of L.edodes were as follows,L.edodes powder,temperature was60°C,time was 300 min,solid-liquid ratio was 1∶20 and stirring.Under these conditions,the extraction rate of lentinan was as high as 28.84%.
作者
敖珍
谭红
宋光林
AO Zhen;TAN Hong;SONG Guang-lin(School of Chemical Engineering,Guizhou Minzu University,Guiyang 550000,China;Guizhou Academy of Sciences,Guiyang 550000,China;Guizhou Academy of Testing and Analysis,Guiyang 550000,China)
出处
《中国食用菌》
2021年第10期75-78,共4页
Edible Fungi of China
基金
贵州省科技计划项目(黔科合重大专项字ZWCQ[2019]3013号)
贵州省科技计划项目(黔科合重大专项字ZWCQ[2019]3013-3号)
贵州省科技计划项目(黔科合服企[2019]4001号)。
关键词
香菇
香菇多糖
浸泡
浸出率
Lentinus edodes
lentinan
soaking
extracting rate
