食品科学2017，Vol.38Issue(13)：108-112,5.DOI:10.7506/spkx1002-6630-201713018
不同预处理方法对真空冷冻干燥香菇脆片感官品质的影响
Effect of Different Pretreatment Methods on the Sensory Quality of Lentinus edodes Chips Produced by Vacuum Freeze-Drying
摘要
Abstract
Five different pretreatment methods,i.e.blanching combined with ultrasonic impregnation,blanching combined with cooking with seasonings,steaming combined with ultrasonic impregnation,blanching combined with vacuum imoregnation and cellulase pretreatment,followed by vacuum freeze-drying,were applied to produce Lentinus edodes chips.Sensory properties (moisture content,color and texture) and microstructure of Lentinus edodes chips were examined.The results showed that compared with four other pretreatment methods,Lentinus edodes chips subjected to cellulase pretreatment,contributing to the formation of porous structure,had moisture content of 3.59％,ΔE of 107.35 ± 2.16,hardness of 718.20 g,crispness of 0.92 mm,and sensory evaluation score of 8.1 ± 0.2,suggesting the best sensory quality.关键词
预处理/真空冷冻干燥/香菇脆片/感官品质Key words
pretreatment/vacuum freeze-drying/Lentinus edodes chips/sensory quality分类
轻工纺织引用本文复制引用
金玮玲,高虹,范秀芝,殷朝敏,杨德,程薇,史德芳..不同预处理方法对真空冷冻干燥香菇脆片感官品质的影响[J].食品科学,2017,38(13):108-112,5.基金项目
公益性行业(农业)科研专项(201303080) （农业）
山西省重点研发计划重点项目(201603D21106) （201603D21106）
湖北省农业科学院竞争性科技计划项目(2016jzxjh016) （2016jzxjh016）
