摘要
通过测定经过不同微波杀青条件处理后杏鲍菇中总糖、粗蛋白、粗多糖、粗脂肪和氨基酸成分含量,探究不同微波杀青条件对杏鲍菇营养成分的影响。结果表明:微波杀青条件为400 W,4 min,杏鲍菇的总糖、粗蛋白、粗多糖和粗脂肪分别为6.25%,26.2%,0.95%和1.79%,且随着微波杀青功率增加和杀青时间的延长,杏鲍菇的各项指标均呈下降趋势;随着微波杀青功率的增加,杏鲍菇中氨基酸的含量显著降低,对其营养成分的破坏作用逐渐增大。
The effects of different microwave de-enzyme methods on the content of total sugar, crude protein, crude polysaccharide, crude fat and amino acid ofPleurotus eryngii were studied. The results demonstrated that the total sugar, crude protein, crude polysaccharide and crude fat ofPleurotus eryngii were 6.25%, 26.2%, 0.95% and 1.79%, respecttively, when the microwave de-enzyme methods was 400 W in 4 min. While the increase power of microwave de-enzyme and extension of time, all the indexes of Pleurotus eryngii were on the decline. While the increase power of microwave de-enzyme, the content of amino acid content was declining, and which destroyed nutritional components ofPleurotus eryngii.
出处
《食品工业》
CAS
北大核心
2016年第9期132-135,共4页
The Food Industry
关键词
杏鲍菇
微波杀青
营养成分
Pleurotus eryngii
microwave de-ertzyme
nutritional components
