食品工业科技2011，Vol.32Issue(6)：267-269,3.
金针菇速溶粉的制备及体外抗氧化作用
Preparation of Flammulina velutipes instant powder and evaluation of its antioxidation activity in vitro
摘要
Abstract
Microwave vacuum technology was used for the preparation of Flammulina velutipes instant powder.Orthogonal experiment was employed to optimize drying conditions (vacuum degree, microwave power, and addition of malt dextrin).The optimum processing parameters were obtained as follows:the vacuum degree was 0.04MPa,the microwave power was 700W, and the addition of malt dextrin was 7％.230min of drying time was consumed and 85％ of yield rate was obtained. A Flammulina velutipes instant powder product contained good flavor and excellent solubility was obtained under the optimum process. The antioxidation activity of the instant powder was also determined and increased with the concentration increasing,when the concentration(w/v)of the instant powder was up to 5％ ,the scavenging rate of hydroxyl radical and superoxide anion kept stable,with 83.4％and 73.2％ scavenging rates, respectively.关键词
金针菇/速溶粉/微波真空干燥/抗氧化Key words
Flammulina velutipes/ instant powder/ microwave vacuum drying/ antioxidation分类
轻工纺织引用本文复制引用
孔晓雪,安辛欣,赵立艳,胡秋辉..金针菇速溶粉的制备及体外抗氧化作用[J].食品工业科技,2011,32(6):267-269,3.基金项目
现代农业产业技术体系建设专项资金资助. （）
