| 白蘑菇保鲜工艺的研究 |
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| 引用本文： | 祝美云.白蘑菇保鲜工艺的研究[J].农产品加工．学刊,2008(9). |
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| 作者姓名： | 祝美云 |
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| 作者单位： | 河南省漯河市食品工业学校,河南漯河,462003;河南农业大学食品科学技术学院,河南郑州450002 |
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| 摘 要： | 以白蘑菇为原料,采用正交试验设计优选护色剂,通过试验优选保鲜剂和贮藏温度。结果表明,0.50%柠檬酸+0.15%苯甲酸+0.15%异抗坏血酸钠抑制褐变的效果较好,抑制率可达81%;保鲜剂以0.15%焦亚硫酸钠+0.20%氯化钠+0.10%氯化钙的效果较好;贮藏温度为0℃的保鲜效果好。
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| 关 键 词： | 白蘑菇 护色 贮藏保鲜 |
Study on Fresh-keeping Technology of Button Mushroom |
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| Zhu Meiyun.Study on Fresh-keeping Technology of Button Mushroom[J].Nongchanpin Jlagong.Xuekan,2008(9). |
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| Authors: | Zhu Meiyun |
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| Institution: | Zhu Meiyun1,2 (1. Luohe Food Technical School,Luohe,He\'nan 462003,China,2. College of Food Science , Technology,He\'nan Agricultural University,Zhengzhou,He\'nan 450002,China) |
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| Abstract: | Using the button mushroom as raw material,to select optimal color fixative through orthogonal experiment,optimal fresh-keeping agent and storage temperature range. The results showed:0.50 % citric acid and 0.15% benzoic acid and 0.15% D-sodium erythorbate had better effect prevent browning,the rate reached 81%;the fresh-keeping agent 0.15% sodium metabisulfite and 0.20% sodium chloride and 0.10% calcium chloride reached better effect of fresh-keeping;button mushroom could been kept at 0 ℃. |
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| Keywords: | button mushroom color- protecting fresh-keeping |
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