食品科学 ›› 2013, Vol. 34 ›› Issue (10): 58-61.doi: 10.7506/spkx1002-6630-201310013

• 工艺技术 • 上一篇    下一篇

热风干燥制作双孢蘑菇粉工艺

黄 凡,刘 莹,张晶晶,袁 岩,黄 文   

  1. 华中农业大学食品科学技术学院,湖北 武汉 430070
  • 收稿日期:2012-04-09 修回日期:2013-03-16 出版日期:2013-05-25 发布日期:2013-05-07
  • 通讯作者: 黄文 E-mail:huangwen@mail.hzau.edu.cn

Hot Air Drying for the Production of Agaricus bisporus Powder

HUANG Fan,LIU Ying,ZHANG Jing-jing,YUAN Yan,HUANG Wen   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Received:2012-04-09 Revised:2013-03-16 Online:2013-05-25 Published:2013-05-07

摘要:

以新鲜的双孢蘑菇为原料,研究热风干燥制作双孢蘑菇粉的加工工艺,并对不同护色剂的护色效果进行探讨。结果表明:双孢蘑菇粉适宜的加工工艺是为热风干燥温度50℃、干燥时间7h、双孢蘑菇切片厚度2mm、装载量40g/dm2;双孢蘑菇护色液的最佳配方为亚硫酸钠0.1g/100mL、D-异抗坏血酸钠0.3g/100mL、柠檬酸0.05g/100mL,采用该法生产的双孢蘑菇粉与冷冻干燥相比,色泽、营养价值和功能特性都略微降低,但是并不明显。

关键词: 双孢蘑菇, 热风干燥, 加工工艺, 色泽

Abstract:

In this work, the hot Air drying processing technique of Agaricus bisporus powder was studied. The effect of colorprotection
solution were discussed. The study results showed that the optimized processing technique were as follows: hot air
drying temperature 50 ℃, slice thickness 2 mm, mushroom loading 40 g/m2 and drying time 7 h. The optimum color protection
solution contained sodium sulfite (0.1 g/100 mL), sodium D-isoascorbate (0.3 g/100 mL) and citric acid (0.05 g/100 mL).
Compared with freeze-dried powder, slight reductions were observed in the color, nutritional value and functional properties
of hot air dried powder while no significant difference was present.

Key words: Agaricus bisporus, hot air drying, processing, colour

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