食品工业科技2012，Vol.33Issue(17)：259-262,4.
不同干燥方式对香菇品质的影响
Effect of different drying methods on quality of mushroom
徐晓飞 1向莹 2张小爽 2陈健2
作者信息
- 1. 无限极中国有限公司,广东广州510620
- 2. 华南理工大学轻工与食品学院,广东广州510640
- 折叠
摘要
Abstract
Mushroom nutrients included moisture, ash content, crude fat, protein, crude fiber, dry matter, polymer polysaccharide and total sugar and physical properties included rehydration, sensory quality and structure and organization was analyzed at different drying methods which included hot air drying, microwave drying, vacuum drying, freeze drying and far infrared drying. A combination of the index, freeze drying had lest effect on mushrooms nutrtion constituent, next was the vacuum drying, and the worst was microwave drying freezing drying mushroom had the best rehydration and sensory quality, followed by vacuum drying, and the microwave drying mushroom was poorer.关键词
香菇/干燥方式/品质Key words
lentinus edodes drying/quality分类
轻工纺织引用本文复制引用
徐晓飞,向莹,张小爽,陈健..不同干燥方式对香菇品质的影响[J].食品工业科技,2012,33(17):259-262,4.
