食品科学2012，Vol.33Issue(9)：21-25,5.
微波处理对原木香菇的品质影响
Effect of Microwave Treatment on Shiitake Quality
摘要
Abstract
In order to explore the correlation between microwave sterilization effect and nutrition loss, shiitake was used to investigate the effect of microwave treatment on surface microorganisms, color, texture, polyphenol oxidase, total phenols and antioxidant activity. The results showed that high power microwave treatment at 1000 W for 1 rain, moderate power microwave treatment at 700 W for 2 min and low power microwave treatment at 400 W for 2.5 rain could obviously reduce the total number of bacteria, inactivate the activity of polyphenol oxidase, and maintain good nutritional and sensory quality.关键词
微波/香菇/品质Key words
microwave/mushroom/quality分类
轻工纺织引用本文复制引用
肖菲,李云飞,刘临洁,王璐怡..微波处理对原木香菇的品质影响[J].食品科学,2012,33(9):21-25,5.基金项目
“十一五”国家科技支撑计划项目 （）
