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银耳储藏与复鲜技术的研究

作  者:
杨玉玲;王海玲;王春龙;阎永兵
单  位:
南京经济学院食品科学与工程系; 南京经济学院食品科学与工程系
关键词:
银耳;食用菌;贮藏;复鲜
摘  要:
不同条件的贮藏实验表明,银耳的低温贮藏效果最好,温度主要影响银耳色泽、复水性和口感三个指标;陈银耳复鲜的最佳配方为每kg银耳添加蔗糖酯0.0 3g、柠檬酸0.002~0.02g,葡萄糖酸-δ-内酯0.005g,β环糊精0.015g和淀粉酶0.01g。
译  名:
Study on Technology of Storage and Refreshing of Tremella
作  者:
Yang Yuling et al.
关键词:
Tremella Storage Edible mushroom Refreshening
摘  要:
Different storage conditions of tremella were studied. The results showed that. The tremella quality was kept well under low temperature and the different temperatures aftected differently the colour,moisture carrying capacity and mouthfeel of tremella, The optimum refreshing formulation of staled dry tremella was sucrose ester 0. 03g, citrate 0. 002~0.02g, glucopyrone 0. 005g, β-cyclodextrin 0. 015g and amylase 0. 019 per kilogram tremella.

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