【摘要】 [目的]抑制以鲜香菇为主要原料的产品在加工及贮藏过程中的质构劣变。[方法]以硬度为主要指标，通过单因素试验和响应面试验分析硬化保脆剂及其添加量对香菇片质构特性的影响。[结果]最佳的硬化保脆条件为氯化钙0.15%，海藻酸钠0.11%，葡萄糖酸-δ-内酯2.0%，复合溶液中浸渍时间为100 min；适宜的灭菌条件为105℃灭菌25 min。[结论]优化后的工艺条件可以显著改善香菇片的质构特性，37℃下贮藏45 d，其口感硬脆、菇味浓郁，色泽与鲜香菇接近，且符合国家卫生标准。更多还原

【Abstract】 [Objective] This study aims to restrain the texture deterioration of the products with fresh Lentinus edodes as the main raw material during processing and storage. [Methods] With hardness as the indicator, single factor tests and response surface methodology were employed to analyze the effects of different additives and addition amounts on the quality of L. edodes slices. [Results] The optimum hardening and crispness preservation conditions were as follows: soaking in the composite composed of calcium chloride 0.15%, sodium alginate 0.11%, and gluconate-δ-lactone composite 2.0% for 25 min. The optimized sterilization process was 105 ℃ for 25 min.[Conclusion] The optimized processing conditions could significantly improve the texture characteristics of L. edodes slices. After storage at 37 ℃ for 45 days, the L. edodes slices processed with the optimal conditions demonstrated a crisp taste and the color close to fresh L.edodes. The products met the national hygienic standard.更多还原