微波处理对杏鲍菇品质的影响

[目的]研究微波处理后杏鲍菇品质指标的变化,为杏鲍菇的杀菌、贮藏提供参考。[方法]利用不同方法测定微波处理后杏鲍菇的失重率、总酚含量和多酚氧化酶活性,通过单因素试验和正交试验分析不同处理条件下杏鲍菇品质的变化。[结果]微波功率为280W,微波处理时间为0.5 min,粉碎目数为60目处理条件下,杏鲍菇品质变化最小,最适宜杏鲍菇的保存。[结论]研究可为杏鲍菇生产及深加工工业提供参考。

Effect of Microwave Treatment on the Quality of Apricot Mushroom

[Objective] Through studying the changes of Pleurotus eryngii quality index during the microwave treatment,provided reference theory for sterilization or storage.[Method] The weighdessness rate,total phenol content and polyphenol oxidase activity were determined by different methods,and the quality changes of apricot Pleurotus eryngii were analyzed by single factor test and orthogonal test.[Result] When the microwave processing power was 280 W,the microwave processing time was 0.5 min,and the number of the crushed mesh was 60,the loss of pleurotus quality was minimal,and it was most suitable to preserve Pleurotus eryngii.[Conclusion] The study can provide reference basis for production and deep processing industry.