微波处理对杏鲍菇品质的影响
Effect of Microwave Treatment on the Quality of Apricot Mushroom
贾烨 1刘春雷 2李丹 2林燕秋2
作者信息
- 1. 杭州娃哈哈集团有限公司,浙江杭州310018
- 2. 宁德师范学院,福建宁德352100
- 折叠
摘要
[目的]研究微波处理后杏鲍菇品质指标的变化,为杏鲍菇的杀菌、贮藏提供参考.[方法]利用不同方法测定微波处理后杏鲍菇的失重率、总酚含量和多酚氧化酶活性,通过单因素试验和正交试验分析不同处理条件下杏鲍菇品质的变化.[结果]微波功率为280W,微波处理时间为0.5 min,粉碎目数为60目处理条件下,杏鲍菇品质变化最小,最适宜杏鲍菇的保存.[结论]研究可为杏鲍菇生产及深加工工业提供参考.
Abstract
[Objective] Through studying the changes of Pleurotus eryngii quality index during the microwave treatment,provided reference theory for sterilization or storage.[Method] The weighdessness rate,total phenol content and polyphenol oxidase activity were determined by different methods,and the quality changes of apricot Pleurotus eryngii were analyzed by single factor test and orthogonal test.[Result] When the microwave processing power was 280 W,the microwave processing time was 0.5 min,and the number of the crushed mesh was 60,the loss of pleurotus quality was minimal,and it was most suitable to preserve Pleurotus eryngii.[Conclusion] The study can provide reference basis for production and deep processing industry.
关键词
杏鲍菇/品质/微波处理Key words
Pleurotus eryngii/Quality/Microwave treatment引用本文复制引用
基金项目
福建省科学技术厅重点项目(2014N0007)
福建省教育厅项目(JB12238)
宁德师范学院校级项目(2013F23)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据