作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品研究与开发》 2006年第11期136-138,共3页

摘　　要： 讨论了新鲜金针菇的不同预处理方法及其真空冷冻干燥和蜜饯加工条件的优化。结果表明,预处理采用柠檬酸和抗坏血酸混合液进行护色处理,并用0.5%氯化钙溶液硬化处理;真空冷冻干燥优化条件:物料厚度选定在1cm～1.5cm之间,真空度达65Pa,冷阱温度为-50℃,物料温度为-25℃,时间20h～30h;蜜饯加工采用真空渗糖,其产品质量明显优于未经过优化的产品。 This article discussed the optimization of vacuum freeze-drying and succade process of flammulina velutipes. As a result, using citric acid and Vc solution protected color, and dipping in 0.5 % CaCl2 got induration. The condition optimization of vacuum freeze-drying was that thickness of materiel was 1 cm～ 1.5 cm, vacuum degree was 65 Pa, cold trap temperature was -50 ℃, materier temperature was -25 ℃, and time was 20 h～30 h; succade process used vacuum seeping sugar. The optimization made the quality of product better than other.

关 键 词： 金针菇 预处理 真空冷冻干燥 蜜饯

领　　域： [轻工技术与工程] [轻工技术与工程]