食品科学2012，Vol.33Issue(6)：74-77,4.
预处理对杏鲍菇脆片品质的影响
Effect of Pretreatments on the Quality of Pleurotus eryngii Chips
摘要
Abstract
The effects of pretreatments including slicing method,slicing thickness,steam blanching and immersion on water content,color,hardness and crispness of Pleurotus eryngii chips were investigated in this paper.Results showed that the optimal pretreatment conditions for the best quality characteristics of Pleurotus eryngii chips were beveling slicing,slicing thickness of 7 mm,steam blanching time of 90 s,and maltodextrin concentration for immersion of 4%.Under the optimal pretreatment conditions,the Pleurotus eryngii chips can remain white color and crisp taste.关键词
杏鲍菇/预处理/品质Key words
Pleurotus eryngii/pretreatment/characteristics分类
轻工纺织引用本文复制引用
严启梅,牛丽影,袁春新,唐明霞,李大婧,刘春泉,金邦荃..预处理对杏鲍菇脆片品质的影响[J].食品科学,2012,33(6):74-77,4.基金项目
南通市农业科学科技创新与产业化计划项目 （）
江苏省农业科技自主创新项目（CX（11）2064） （）
