【摘要】 以L808为试验菌株,研究了5～15℃、10～20℃、15～25℃和10～30℃(自然常温)4个温度区间香菇第1潮、第2潮、第3潮菇产品的水分、蛋白质、可溶性总糖变化。结果表明:4个出菇温度区间,普遍以第1潮菇含水量较低,可溶性总糖含量较高,随出菇潮次的增加,香菇产品的含水量逐渐增加,最大增幅0.90%。可溶性总糖含量逐渐降低,较低出菇温度区间(5～15℃)的降幅较小,第2、第3潮菇分别较第1潮菇降低7.50%和20.00%;较高出菇温度区间(15～25℃)的第2、第3潮菇分别较第1潮菇降低35.00%和45.00%。以第2潮菇蛋白质含量最高,较第1潮菇增加7.42%～8.58%,平均增幅8.05%;较第3潮菇增加7.52%～23.79%,平均增幅12.79%。更多还原

【Abstract】 L808,as the test stain,the product quality(include water,protein and soluble sugar content)change of Lentinus edodes at first,second and third tide under the influence of four temperature intervals(5～15℃,10～20 ℃,15～25 ℃ and natural room temperature)were studied in this work. The results showed that at every temperature intervals,water content of the first tide mushroom was generally low,but with a high soluble total sugar content. The water content increased with the fruiting tide with a maximum increase of 0.90%. The total soluble sugar content decreased gradually with the fruiting tide and the minimum drop appeared at the lower fruiting temperature interval of 5～15 ℃. Compared with the first tide mushroom,the total soluble sugar content decreased 7.50% and 20.00% for the second and third tidemushroom,respectively. The maximum drop appeared at the higher fruiting temperature interval of 15～25 ℃,and the total soluble sugar content decreased 35.00%and 45.00% for the second and third tide mushroom,respectively,compared with the first tide mushroom. The second tide mushroom shows highest protein content,which increased 7.42% ～8.58%(average 8.05%) and7.52%～23.79%(average 12.79%)compared with the first tide and third tide mushroom, respectively.更多还原