摘要
为了筛选有效的褐变抑制剂,研究了白术、淡竹叶、木瓜提取物溶液浸泡前处理结合沸水烫漂对双孢菇颜色和品质的影响。结果表明,经白术、淡竹叶、木瓜3种植物提取物前处理均可以在一定程度上抑制菇片的褐变,其最佳处理浓度分别为0.5、2.0、2.0 g/L。沸水烫漂可以显著降低菇片的抗坏血酸和总酚的含量,但经3种植物提取物浸泡前处理的菇片抗坏血酸和总酚的含量均高于清水浸泡前处理的菇片。
In order to select the effective browning inhibitors , the impact of water blanching followed by soaking in plant extracts solution on color and quality of mushroom （Agaricus bisporus） slices were investigated. These pre-treatments, including soaking in rhizoma atractylodes, lophatherum gracile and papaya extracts solution combined with water blanching , can inhibit the browning of the mushroom slices to some extent , and the best treatment concentration were 0.5, 2.0 g/L and 2.0 g/L, respectively. Blanching can significantly reduce the ascorbic acid and total phenol content of mushroom slices. However , those mushrooms undergoing soaking in three plant extracts solution and blanching , as opposed to soaking in water and blanching , exhibited higher ascorbic acid and total phenol content.
出处
《食品研究与开发》
CAS
北大核心
2014年第1期22-25,共4页
Food Research and Development
基金
河南省重点科技攻关项目(102102110015)
关键词
双孢菇
植物提取物
烫漂
颜色
品质
Agaricus bisporus
plant extract
blanching
color
quality
