| 脉冲超声嫩化香菇柄的研究 |
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| 引用本文： | 魏书信,高帅平,王安建,朱广成,刘丽娜,李静.脉冲超声嫩化香菇柄的研究[J].保鲜与加工,2016,16(5):45-48. |
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| 作者姓名： | 魏书信 高帅平 王安建 朱广成 刘丽娜 李静 |
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| 作者单位： | 河南省农科院农副产品加工研究所,河南郑州,450002;河南省农科院农副产品加工研究所,河南郑州,450002;河南省农科院农副产品加工研究所,河南郑州,450002;河南省农科院农副产品加工研究所,河南郑州,450002;河南省农科院农副产品加工研究所,河南郑州,450002;河南省农科院农副产品加工研究所,河南郑州,450002 |
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| 基金项目： | 河南省农业科学院自主创新专项基金（2015ZZ48） |
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| 摘 要： | 以新鲜香菇柄为原料,通过单因素试验和正交试验,研究脉冲超声处理对香菇柄的嫩化效果。结果表明,单因素各试验组的咀嚼性均低于未嫩化处理的对照组,各单因素最佳水平的嫩化率均大于40%,嫩化效果明显。正交试验优化的超声波嫩化香菇柄最优工艺为:超声功率650 W、脉冲超声时间5 min、超声/间隙时间4 s/2 s,此条件下处理的香菇柄咀嚼性为18.98 m J。验证试验结果表明,脉冲超声处理香菇柄的嫩化率比普通连续超声高51.28%,说明脉超声非常适用于香菇柄的嫩化处理。
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| 关 键 词： | 脉冲超声 香菇柄 嫩化 咀嚼性 嫩化率 |
Study on Tenderizing of Mushroom Stem by Pulsed Ultrasound |
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| Abstract: | Effect of pulsed ultrasound on tenderizing of fresh mushroom stem was studied by single factor and orthogonal tests. The results showed that, compared with the untreated control, the chewiness of all single factor groups declined, and the tenderness rates of the optimal treatments obtained from all single factor experiments were more than 40%. The optimum ultrasonic tenderizing technology was as follows: ultrasonic power 650 W, ultrasonic time 5 min, ultrasonic radiation/intermission time 4 s/2 s. Under this condition, the chewiness of the mushroom stem was 18.98 mJ. The tenderness rate of pulsed ultrasonic treatment was 51.28% higher than continuous ultrasound, therefore pulsed ultrasound was more suitable for tenderizing of mushroom stem. |
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| Keywords: | pulsed ultrasound mushroom stem tenderizing chewiness tenderness rate |
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