Study on Processing Technology of Instant Lentinus edodes Food

Abstract

Abstract: The hardening and color protecting conditions in the processing process of instant Lentinus edodes food were optimized by the L9(34) orthogonal test.It was found that the optimal hardening process is soaking Lentinus edodes material for 25 min in the mixed solution of 0.1% sodium chloride and 1.0% calcium chloride,and the optimal color protecting process is scalding the hardened material with the mixted solution of 0.3% citric acid and 0.05% antiscorbutic acid for 5 min.By gradient-rising temperature drying process,a instant Lentinus edodes food with characteristic flavor was developed.

Key words: Lentinus edodes, instant food, processing techonlogy

SU Yang, GUO Xiao-Qiang, WU Xiao-Yong, YAO Qian, QI Shan-Shan, GOU Xiao-Jun. Study on Processing Technology of Instant Lentinus edodes Food[J]. FOOD SCIENCE, 2008, 29(11): 203-205.

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Study on Processing Technology of Instant Lentinus edodes Food

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