【摘要】 以新鲜的金针菇为原料,采用感官评价、色度比较、质构分析等方法,分析杀青工序和盐渍工序对金针菇色泽、组织形态、脆度以的影响,得出杀青工序最优工艺条件为:食用酸(B)浓度为0.15%,钙盐添加量为0.15%,处理时间为15min,菇水比为1:3;在高温季节或需长时间储运阶段,盐渍盐分浓度(即含盐量)在18-20%左右进行高盐盐渍;在冬天或短时间储运阶段,盐渍盐分浓度(即含盐量)控制在12-16%左右进行低盐盐渍。更多还原

【Abstract】 Taking the fresh golden mushroom as material,using the means of sense organs assess,color comparison and texture analysis,the effects of de-enzyming and saline process on color,organization form and brittleness were analyzed.The best controlled points of de-enzyming are the concentration of edible acid(B) 0.15%,calcium salt(A) addition 10%,treatment time 15min,the ratio of mushroom to water 1:3;In higher temperature season or long time storage stage,the higher salt should be used as 18-20%;In winter or short time storage stage,the lower salt should be used as 12-16%.更多还原