食品工业科技2018，Vol.39Issue(6)：345-349,5.DOI:10.13386/j.issn1002-0306.2018.06.063
香菇脆片加工技术的研究进展
Research progress in processing technology of Lentinus edodes chips
刘增强 1丁文平 1庄坤 1王国珍1
作者信息
- 1. 武汉轻工大学食品科学与工程学院,湖北武汉430023
- 折叠
摘要
Abstract
In recent years,Lentinus edodes nutrition value has been more concerned by consumer.As a kind of instant leisure food,which has similar nutrients with the mushroom,Lentinus adobes chips have been more and more popular.Based on this,several current production methods about Lentinus edodes has been discussed.In this essay,four drying tecnologies including drying principle of vacuum frying,vacuum freeze drying,vacuum microwave drying and explosion puffing drying were simply introduced.At the same time,it was necessary to make a deeply comparisons with the current research and their advantage and disadvantage.So that,more significant theoretical and technical support for the industrialization of mushrooms have been provided.关键词
香菇脆片/真空油炸膨化/真空冷冻干燥/真空微波干燥/气流膨化Key words
Lentinus edodes chips/vacuum fryed puffing/vacuum freeze drying/vacuum microwave drying/explosion puffing分类
轻工纺织引用本文复制引用
刘增强,丁文平,庄坤,王国珍..香菇脆片加工技术的研究进展[J].食品工业科技,2018,39(6):345-349,5.
