| 速冻褐蘑菇的加工工艺 |
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| 引用本文： | 李娜.速冻褐蘑菇的加工工艺[J].农产品加工．学刊,2008(9). |
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| 作者姓名： | 李娜 |
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| 作者单位： | 辽宁工程技术大学理学院,辽宁阜新,123000 |
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| 摘 要： | 以褐蘑菇为原料,经原料挑选、护色、杀青、速冻、镀冰衣和包装等工序制得速冻褐蘑菇。该工艺不仅能够延长褐蘑菇的保鲜期,且能最大程度地保持其色泽、风味和营养,是褐蘑菇的一种新型保鲜方法。
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| 关 键 词： | 褐蘑菇 速冻工艺 护色 镀冰衣 |
The Research on Quick-freezing Process of Portobello Mushroom |
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| Li Na.The Research on Quick-freezing Process of Portobello Mushroom[J].Nongchanpin Jlagong.Xuekan,2008(9). |
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| Authors: | Li Na |
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| Institution: | Li Na (College of Science,Liaoning Technical University,Fuxin,Liaoning 123000,China) |
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| Abstract: | In this paper,portobello mushroom as raw materials was studied. Quick-freezing portobello mushroom was prepared by working process of choosing material,protecting color,deactivating of enzymes,quick freezing,ice glazing and packaging. By this process fresh-keeping period was prolonged,and color,flavor and nutritional were preserved in maximum. Quick-freezing is a new preservation methods of portobello mushroom. |
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| Keywords: | portobello mushroom quick-freezing process protecting color ice glazing |
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