【摘要】 为了确定干猴头菇脱苦及泡发的最佳条件,以苦味感及组织状态为指标,通过单因素试验及正交试验确定干猴头菇脱苦的最佳浸泡温度范围:50~60℃;浸泡时间范围:6~8 h;浸泡盐溶液浓度为0.5%。在脱苦条件基础上,以质构特性为指标并通过SPASS显著性分析综合确定干猴头菇脱苦及泡发的最佳条件:浸泡温度为60℃;浸泡时间为6 h;浸泡盐溶液浓度为0.5%。在此条件下猴头菇味道不苦,无异味,组织状态完好,咀嚼性适中。更多还原

【Abstract】 Using the bitter taste and structural state as the indicators,the single-factor experiment and orthogonal experiment were used to determine the optimum bubbling conditions of dry Hericium.The results showed that:the optimum range of soaking temperature was from 50 ℃ to 60 ℃,soaking time from 6 to 8 h and the concentration of soaking salt solution was 0.5%.Furthermore,on the basics of bubbling conditions,using the texture characteristics as the indicator and applying the analysis of SPASS to find the optimum conditions of bubbling and debittering process:soaking temperature was 60 ℃,soaking time was 6 hour and the concentration of soaking salt solution was 0.5%. Under this condition,the Hericium was no bitter taste,no peculiar smell,structural state,and chewiness in good condition.更多还原