[1]江宁,戚思影,韩吉平,等.不同预处理对干制双孢菇品质及风味的影响[J].江苏农业科学,2023,51(2):188-195.
　Jiang Ning,et al.Influences of different pretreatments on quality and flavor of dried Agaricus bisporus[J].Jiangsu Agricultural Sciences,2023,51(2):188-195.
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不同预处理对干制双孢菇品质及风味的影响()

《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第51卷
期数:
2023年第2期
页码:
188-195
栏目:
贮藏加工与检测分析
出版日期:
2023-01-20

文章信息/Info

Title:
Influences of different pretreatments on quality and flavor of dried Agaricus bisporus
作者:
江宁1; 2; 3; 戚思影1; 2; 韩吉平2; 3; 千春录1; 张钟元2; 牛丽影2; 孙英杰2; 3
1.扬州大学食品科学与工程学院，江苏扬州 225127； 2.江苏省农业科学院农产品加工研究所，江苏南京 210014；3.江苏大学食品与生物工程学院，江苏镇江 212013
Author(s):
Jiang Ning; et al
关键词:
超声; 烫漂; 热风干燥; 双孢菇; 风味; 抗氧化
Keywords:
-
分类号:
TS255.3
DOI:
-
文献标志码:
A
摘要:
为提高双孢菇干制品品质及风味，采用超声、热水烫漂、超声联合烫漂3种方式对双孢菇进行预处理，并研究热风干燥后，对双孢菇干制品的色泽、抗氧化、营养物质、可溶性糖及多元醇、挥发性风味物质指标的影响。结果表明：超声结合热风干燥处理能显著提高双孢菇的L*值、抗氧化活性以及多酚含量。与其他预处理相比，超声结合热风干燥处理的双孢菇中甘露醇和海藻糖含量最高，扫描电镜结果表明，超声结合热风干燥处理所得样品具有明显且排列均匀的孔状结构。此外，超声处理制备所得的双孢菇特征性风味物质种类多于其他预处理组，并且醇类物质的相对含量显著高于其他处理组，为73.85%。因此，超声预处理结合热风干燥可以制备得到更高品质的双孢菇干制品，可为双孢菇干制品的技术研究提供理论基础和数据支撑。
Abstract:
-

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期：2021-05-07
基金项目：国家重点研发计划子课题(编号：2018YFD0400203)。
作者简介：江宁(1983—)，男，江苏南京人，博士，副研究员，研究方向为生鲜食品保鲜与加工。E-mail：jaas_jiangning@163.com。
通信作者：千春录，博士，副教授，研究方向为果蔬加工。E-mail：clqian@yzu.edu.cn。
更新日期/Last Update: 2023-01-20