| 香菇柄松加工工艺的研究 |
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| 引用本文： | 王安建,刘丽娜,魏书信,田广瑞,李静.香菇柄松加工工艺的研究[J].农产品加工．学刊,2013(1):48-50. |
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| 作者姓名： | 王安建 刘丽娜 魏书信 田广瑞 李静 |
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| 作者单位： | 河南省农科院农副产品加工研究所 |
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| 摘 要： | 以干香菇柄为原料,探讨香菇柄松加工中主要工艺参数的最佳组合及辅料的最佳用量,进而得到香菇柄松加工的最佳工艺。结果表明,辅料添加量的最佳配比为食盐3%,白砂糖6%,酱油1.0%;工艺参数的最佳组合为一次烘烤温度70℃,时间90 min;二次烘烤温度60℃,时间55 min。
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| 关 键 词： | 香菇柄 香菇柄松 加工工艺 |
Processing Technology of the Mushroom Stem Floss |
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| WANG An-jian,LIU Li-na,WEI Shu-xin,TIAN Guang-rui,LI Jing.Processing Technology of the Mushroom Stem Floss[J].Nongchanpin Jlagong.Xuekan,2013(1):48-50. |
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| Authors: | WANG An-jian LIU Li-na WEI Shu-xin TIAN Guang-rui LI Jing |
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| Institution: | (Institute of Agricultural Products Processing,He’nan Academy of Agricultural Sciences, Zhengzhou,He’nan 450002,China) |
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| Abstract: | With dry mushroom stem as material,the optimum technology of processing and the amount material are studied in this paper to make the full use of mushroom stem.The results show that suitable ratio of material is salt 3%,sugar 6%,soy 1.0%.The optimum parameters are the first baking temperature 70℃for 90 min and the second baking temperature 60℃for 55 min. |
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| Keywords: | mushroom stem mushroom stem floss processing technology |
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