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投稿时间：2021-12-28
投稿时间：2021-12-28
中文摘要: 为解决香菇脆片易褐变、二氧化硫残留量高等问题，采用正交试验优化超声-复配护色脱硫工艺及配方，并研究探讨过氧化氢组、超声-热烫组、超声-复配护色脱硫剂组3种前处理方法对真空油炸香菇脆片品质的影响。结果表明，超声-复配护色脱硫剂最佳工艺条件为过氧化氢质量浓度0.06%、超声波功率200 W、VC质量浓度0.70%、柠檬酸质量浓度1.10%。超声-复配护色脱硫剂对香菇脆片褐变抑制率、二氧化硫残留量、硬度、脆度、体积皱缩比以及感官评分方面的影响显著高于过氧化氢、超声-热烫，但对香菇脆片多糖的含量影响不显著。
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（hydrogen peroxide pretreatment，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.
文章编号：202213007 中图分类号： 文献标志码：
基金项目:校地合作项目（xdhz202005）；黄山市科技计划项目（2020KN-08）；横向课题（hxkt2021134、hxkt2021048）；大学生创新训练项目（S202110375060）
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