FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 130-133.

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Study on Process Processing Technology with Edible Organic Acid Mixture

 ZHANG  Ling, HAN  Zhen-Qiong   

  1. College of Life Sciences and Bioengineering, Southwest University of Science and Technology, Mianyang 621002, China
  • Online:2007-07-15 Published:2011-10-24

Abstract: In this research, the combinations of edible organic acid mixture and edible salt with different concentrations are tested to immerse the fruit bodies of oyster mushroom. It showed that the shelf life of the immersed fruit bodies could be more than 510 d by the use of 2.0%~2.5% edible organic acid mixture directly.

Key words: oyster mushroom, edible organic acid mixture, soakage, shelf life