【摘要】 为解决杏鲍菇干制过程中的褐变问题,本文选用焦亚硫酸钠、EDTA-2Na、乙酸锌、氯化钠、氯化钙、维生素C和柠檬酸7种护色剂对杏鲍菇进行护色处理,然后采用不同方法进行干制。研究结果显示,采用始温35℃,以5℃/h的速度升温,至60℃条件下保持1 h,再逐渐降温至50℃的干制方法有利于杏鲍菇的脱水以及色泽的保持。非硫护色剂中,以柠檬酸和维生素C护色效果最好,EDTA-2Na和氯化钠的护色效果次之,它们的护色效果都好于焦亚硫酸钠。复合护色剂最优的参数组合为0.2%柠檬酸+0.3%维生素C+1%氯化钠+0.15%EDTA-2Na,且优于单一护色剂的护色效果。更多还原

【Abstract】 In order to solve the problem of browning during the process of Pleurotus eryngiu drying,seven kinds of color protectors were adopted to treat Pleurotus eryngiu,which were sodium pyrosulfite,EDTA-2Na,zinc acetate,sodium chloride,calcium chloride,citric acid and vitamin C.Then the mushroom was dried by different methods.The results show that the method of drying at initial temperature of 35℃,and increasing temperature at a rate of 5℃ / h to 60℃,keeping the temperature at 60℃ for one hour,then decreasing the temperature to 50℃,is favorable for the dehydration and color protection of Pleurotus eryngiu.Among the non-sulfite color protectors,citric acid and vitamin C have the best effects of color protection,the next are EDTA-2Na and sodium chloride.The effects of color protection of the above four protectors were better than that of sodium pyrosulfite.The optimum combination of color protectors was 0.2% citric acid,0.3% vitamin C,1% sodium chloride and 0.15% EDTA-2Na,and the effect of color protection of it was better than that of the single kind of color protectors.更多还原