| 摘要: |
| 研究了香菇脱水加工过程中的几个单元操作（热烫、护色、热风干燥、冷冻干燥）对香菇营养成分的影响，结果表明：热烫对香菇营养素的损失最大，冷冻干燥香菇品质远优于热风干燥，但用复合护色液YTL3～YTL9浸泡后的香菇经热风干燥后VB2含量高于冷冻干燥。 |
| 关键词: 香菇 脱水加工 营养成分 变化 |
| DOI： |
| 分类号:S646.12 |
| 基金项目:陕西省“九五”科技攻关项目部分内容(97K01-G5) |
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| Study on the Nutrient Change of Lentinus edodesis Drying |
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| Abstract: |
| The effect of such processing units as hot treating, colour protecting, hot
air drying, freeze drying on the nutrients of Lentinus edodesis studied in tis paper. It is
discovered that nutrient lessens most during hot trecting and that the quanlity of Lentinus edodesis by freeze drying is much better than that by hot airdrying.However by using
compound colour protecting liquid YTL3～YTL9, the content of VB2 by hot air drying is
higher than thatby freeze drying. |
| Key words: Lentinus edodesis drying process nutrient change |
