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- Title
不同前处理方式对真空油炸香菇脆片品质的 影响.
- Authors
吴丽萍; 袁梦缘; 徐江; 王颖悦; 胡长玉
- Abstract
To solve the problems of browning and high sulfur dioxide residue in Lentinus edodes chips,this study used orthogonal experiment to optimize the process and formula of ultrasonic-compound color protection and desulfurizer. The effects of three pretreatment methods(hydrogenperoxidepretreatment,ultrasonic-blanching pretreatment,and ultrasonic-compound color-protecting desulfurizer)on the quality of vacuum fried L. edodes chips were studied. The results showed that the optimum process ratio of ultrasonic-compound color-protecting desulfurizer was 0.06% mass concentration of hydrogen peroxide,200 W ultrasonic power,0.70% mass concentration of VC,and 1.10% mass concentration of citric acid. The effects of ultrasonic-compound colorprotecting desulfurizer on browning inhibition rate,sulfur dioxide residue,hardness,brittleness,volume shrinkage ratio,and sensory score of L. edodes chips were significantly higher than those of hydrogen peroxide and ultrasonic-blanching pretreatments,but the ultrasonic-compound color-protecting desulfurizer had no significant effect on the content of L. edodes polysaccharide.
- Subjects
SHIITAKE; SULFUR dioxide; PROBLEM solving; POLYSACCHARIDES; ULTRASONICS; CITRIC acid; HYDROGEN peroxide
- Publication
Food Research & Development, 2022, Vol 43, Issue 13, p45
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2022.13.007