Flavorous Flammulina velutipes Leisure Food Processing Craft Study

Abstract

Abstract: The study provided one leisure food processing craft which could maintain the color,the fragrance,the taste and the shape of the fresh Flammulina velutipes.The experiment results showed that:the suitable hardened conditions are:soaking the material with 0.5% calcium chloride in 1.0% sodium chloride mixed solution for 30min;the optimum inactivation conditions are: scalding with 0.3% citric acid and 0.07% antiscorbutic acid mixed solution for 3min and the optimum drying conditions are:piling the material for 2cm and dried at 50℃for 100min,and turned five times during the process of drying.

Key words: , Flammulina velutipes food； induration； inactivation； drying；

吕Yuan-Ping , ZHAO Zhi-Feng, TAN Min, JIA Li-Rong. Flavorous Flammulina velutipes Leisure Food Processing Craft Study[J]. FOOD SCIENCE, 2007, 28(4): 371-373.

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Flavorous Flammulina velutipes Leisure Food Processing Craft Study

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