| 姬松茸加工过程中防褐变的研究 |
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| 引用本文： | 郑秀莲.姬松茸加工过程中防褐变的研究[J].食用菌学报,1999,6(4):37-41. |
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| 作者姓名： | 郑秀莲 |
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| 作者单位： | 福建省三明真菌研究所 三明 |
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| 摘 要： | 根据姬松茸酶促褐变的机理,研究了姬松茸加工过程中防褐变的有效方法。以处理后菇片中多酚氧化酶的残存活性及视觉观察菇片放置8h不褐变为指标,确定每种方法的最适参数。结果表明,防止姬松茸褐变有四种方法:沸水热烫10min,0.7％亚硫酸钠溶液浸泡,直接添加0.7％VC或添加0.5％亚硫酸钠与0.3％VC。
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| 关 键 词： | 姬松茸 褐变 多酚氧化酶 |
A Study on the Prevention of Browning in the Processing of Agaricus blazei |
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| Zheng Xiulian.A Study on the Prevention of Browning in the Processing of Agaricus blazei[J].Acta Edulis Fungi,1999,6(4):37-41. |
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| Authors: | Zheng Xiulian |
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| Abstract: | The effective methods for preventing browning in the processing of Agaricus blazei slices were studied based on the principle of browning caused by polyphenol oxidase. The optimum parameter for each method was determined with the remaining activity of polyphenol oxidase in Agaricus blazei slices treated and the visual observation result of no browning symptoms on the processed Agricus blazei slices after being kept for 8h. The result indicated that the best method for preventing browning was scalding in boiling water for 10min, immersing in sodium sulphite solution at the concentration of 0. 7% , adding VC at the concentration of 0.7% or adding 0.5% sodium sulphite mixed with 0.3% VC. |
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| Keywords: | Agaricus blazei Browning Polyphenol oxidase |
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