茶树菇护色与保护多糖工艺研究

Study on the Protection of Color and Polysaccharide of Agrocybe Aegirit

摘要: 采用漂烫和护色剂浸泡联合应用的方法对茶树菇原料进行护色, 在不改变口味的前提下, 以多糖含量为指标, 对温度、时间和用油量进行单因素试验与正交试验, 确定茶树菇速食制品的最优加工条件 . 结果表明, 先用100℃热烫茶树菇1min可钝化其多酚氧化酶(Polyphenoloxidase,PPO)活性, 再用0.2%CaCl2溶液浸泡30min,可降低褐变程度.最佳保护多糖含量的熟制优化工艺条件为: 炒制温度为100℃ , 炒制时间为4min , 用油量为3mL.

Abstract: By using the combination of blanching and color fixative immersion method to protect the color of agrocybe aegirit, on the premise of not changing the taste, making the content of polysaccharide as the index, the single factor test and orthogonal experiment on temperature, time and the oil amount were done, to determine the optimal processing conditions of fast-food products of agrocybe aegirit. The results showed that the browning degree can be reduced throu-gh blanched at 100 ℃ for 1 min to deactivate polyphenol oxidase(PPO) activity, then immersed in 0.2% CaCl2 solution for 30 min.The optimum cooked conditions for protecting the content of polysaccharide were as follows: frying temperature was 100 ℃, frying time was 4min, the oil amount was 3 mL.