摘要
研究了不同温度、湿度条件对木耳和香菇贮藏的影响。木耳的考察指标为木耳总糖、色差和主要感官变化;香菇的考察指标为氨基酸、色差和主要感官变化。结果表明,在低湿、室温条件下贮藏木耳,可以有效保留其活性成分;香菇适宜冷藏,在环境湿度就可以满足其贮藏要求。
The effect of different conditions of temperature and humidity on preservations of Auricularia auricula and mushroom were studied. The indexes of Auricularia auricula included the changes of Auricularia auricula polysaccharides, color difference and sensory indexes ; the indexes of mushroom included the changes of amino acids,color difference,and sensory indexes. The result showed that preservation of Auricularia auricula in lower humidity and room temperature could effectively protect its active ingredients. Mushroom need to be kept in cold storage and the ambient humidity was enough to keep it well.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第9期252-254,257,共4页
Science and Technology of Food Industry
关键词
温度
湿度
食用菌
木耳
香菇
贮藏
temperature
humidity
edible mushroom
Auricularia auricula
mushroom
preservation
