常霞; 王曉聞; 盧耀環(huán); 劉喜文
山西農(nóng)業(yè)大學(xué)食品系!太谷030801; 山西農(nóng)業(yè)大學(xué)食品系!太谷030801; 山西農(nóng)業(yè)大學(xué)食品系!太谷030801; 山西農(nóng)業(yè)大學(xué)食品系!太谷030801

【中文摘要】 鮮猴頭菌水分含量高低直接影響其人工干制品的質(zhì)量。在 65℃下人工干制時 ,隨猴頭菌初始含水量增高 ,色變指數(shù)顯著增大。當(dāng)含水量超過 92 %時 ,干制品幾乎全部呈褐色 ,且形態(tài)干癟 ,商品性大大降低。自然晾曬脫除鮮重 55%以上的水分后 ,再在 65℃下人工干制 ;采用人工分段控溫干制 ,于干制初期先以 38℃、10h左右蒸發(fā)掉鮮重 55%以上的水分 ,之后將溫度提高至65℃烘烤 ,可極大地改善產(chǎn)品的色澤和膨松度

【英文摘要】 The quality of the artificial drying products of fresh Hericium erinaceus was affected directly by the moisture content of the fresh fruitbodies. With the increment of initial moisture content of fresh fruitbodies of H. erinaceus, the color change indexes increased significantly during the process of artificial drying at 65℃. Almost all of the drying products turned into brown and shrivelled when the initial moisture content of the fresh fruitbodies of H. erinaceus was over 92% resulting in lowering greatly the quality of the products. The color and the expansibility of the products were improved greatly by evaporating 55% of the initial moisture content in the fresh fruitbodies at 38℃ for about 10h before being dried artificially at 65℃.

【中文關(guān)鍵詞】 猴頭菌; 含水量; 自然晾曬; 人工干制
【英文關(guān)鍵詞】 Hericium erinaceus; Moisture content; Natural drying; Artificial drying

【文獻(xiàn)出處】 食用菌學(xué)報,Acta Edulis Fungi,編輯部郵箱,2001年01期 【DOI】CNKI:SUN:SYJB.0.2001-01-008