Effect of Pretreatments on the Quality of Pleurotus eryngii Chips

doi:10.7506/spkx1002-6630-201206016

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (6): 74-77.doi: 10.7506/spkx1002-6630-201206016

• Processing Technology • Previous Articles Next Articles

Effect of Pretreatments on the Quality of Pleurotus eryngii Chips

YAN Qi-mei1,2,3，NIU Li-ying2,3，YUAN Chun-xin4，TANG Ming-xia4，LI Da-jing2,3， LIU Chun-quan2,3,*，JIN Bang-quan1

(1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China；2. Ginling College, Nanjing Normal University, Nanjing 210097, China；3. Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China, Nanjing 210014, China； 4. Nantong Association of Agricultural Product Processing Technology, Nantong 226000, China)

Online:2012-03-25 Published:2012-03-03

Abstract

Abstract: The effects of pretreatments including slicing method, slicing thickness, steam blanching and immersion on water content, color, hardness and crispness of Pleurotus eryngii chips were investigated in this paper. Results showed that the optimal pretreatment conditions for the best quality characteristics of Pleurotus eryngii chips were beveling slicing, slicing thickness of 7 mm, steam blanching time of 90 s, and maltodextrin concentration for immersion of 4%. Under the optimal pretreatment conditions, the Pleurotus eryngii chips can remain white color and crisp taste.

Key words: Pleurotus eryngii, pretreatment, characteristics

CLC Number:

TS255.3

YANQi-mei，NIULi-ying，YUANChun-xin，TANGMing-xia，LIDa-jing，LIUChun-quan，JINBang-quan. Effect of Pretreatments on the Quality of Pleurotus eryngii Chips[J]. FOOD SCIENCE, 2012, 33(6): 74-77.

[1]	HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.
[2]	LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing. Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization [J]. FOOD SCIENCE, 2021, 42(9): 64-69.
[3]	WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen. Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles [J]. FOOD SCIENCE, 2021, 42(9): 206-213.
[4]	LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui. Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein [J]. FOOD SCIENCE, 2021, 42(8): 157-164.
[5]	MU Yu, SU Wei, MU Yingchun. Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham [J]. FOOD SCIENCE, 2021, 42(8): 221-228.
[6]	CAO Xuehui, WANG Zhenni, BAI Ge, ZHU Danshi, LÜ Changxin. Effect of Ultrasound on Freezing Characteristics of Fruits with Different Porosities [J]. FOOD SCIENCE, 2021, 42(7): 128-133.
[7]	YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(7): 207-213.
[8]	XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu. Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(6): 88-93.
[9]	YANG Meng, XUE Zhenglian, GAN Yufei, ZHOU Jie, WANG Zhou, LIU Yan. Effects of Splicing of Accessory Protein Gene on Phospholipase A1 Activity [J]. FOOD SCIENCE, 2021, 42(6): 104-110.
[10]	LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT. Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread [J]. FOOD SCIENCE, 2021, 42(6): 111-117.
[11]	CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, Xu Xian, AN Zhaoxiang. Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine [J]. FOOD SCIENCE, 2021, 42(6): 256-264.
[12]	SUN Xizhen, DU Jiawei, HUANG Pan, ZHANG Fan, LIU Yuancai. Analysis of Sensory Characteristics and Flavor Components in Light-flavor Chinese Liquor (Baijiu) Made with Xiaoqu Starter by Modern and Traditional Technologies [J]. FOOD SCIENCE, 2021, 42(6): 282-290.
[13]	YANG Feiyan, GU Xuedong, SUN Shuguo, LUO Zhang, XIE Siwei, HUANG Wenyang. Isobaric Tags for Relative and Absolute Quantitation (iTRAQ)-Based Quantitative Proteomics Analysis of the Molecular Mechanism by Which Superchilling Preserves the Quality of Chilled Tibetan Fragrant Pig Meat [J]. FOOD SCIENCE, 2021, 42(5): 46-54.
[14]	JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan. Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese [J]. FOOD SCIENCE, 2021, 42(5): 84-91.
[15]	LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, WANG Ying, ZHOU Kui, WEI Ping, WEI Linyan. Effects of Different Drying Technologies on the Quality Characteristics and Microstructure of Walnut Meal Protein Powder [J]. FOOD SCIENCE, 2021, 42(5): 92-98.

Effect of Pretreatments on the Quality of Pleurotus eryngii Chips

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments