摘要
为方便储藏食用菌类,采用干制的方法,脱水至其安全水分以下对食用茵类进行储藏。本实验以新鲜的双孢菇菇柄作为实验材料,对其进行了热风、真空、微波、冷冻干燥,对比了干燥后的感官性状、干燥速率情况、以及复水后的感官性状和复水率,进而找出何种干燥方式适合干燥双孢菇菇柄。
For easy storage of edible fungus,dried method was adopted and dehydrated to its security under water to edible fungi storage.After drying the fresh Agaricus bisporus mushroom stem as experimental materials,the hot air,vacuum and microwave freeze drying,compared to the sensory properties,drying rate,and after rewatering sensory properties and rehydration rate,and then find out what kind of drying methods for drying double spore mushroom handle.
出处
《现代食品》
2016年第11期88-89,共2页
Modern Food
关键词
双抱菇菇柄
干燥
干燥速率
复水性
Double spore mushroom stalk
Drying
Drying rate
Water recovery
