即食复合杏鲍菇片加工工艺优化研究

doi:10.19640/j.cnki.jtau.2020.03.014

Journal of Tianjin Agricultural University ›› 2020, Vol. 27 ›› Issue (3): 62-65.doi: 10.19640/j.cnki.jtau.2020.03.014

• Researches and Scientific Notes • Previous Articles Next Articles

Study on processing technology optimization of compound Pleurotus-eryngii tablets

FENG Zi-yao¹, ZHANG Ping-ping^{1,Corresponding Author}, ZHANG Hong-ying², LIN Xiang-jin³, CHUAI Dong-hua¹, ZHANG Sheng-kang¹

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China;
2. Beichen Planting Industry Development Service Center, Tianjin 300400, China;
3. Tianjin Lüshengpengyuan Agricultural Science and Technology Development Co. Ltd., Tianjin 300403, China

Received:2019-06-26 Online:2020-10-10 Published:2020-10-10

Abstract

Abstract: To make the nutritional ready-to-eat compound tablets of Pleurotus-eryngii, this experiment adopted spare parts of Pleurotus-eryngii. With fresh Pleurotus-eryngii residues as the main raw material, by single factor experiment and orthogonal experiment, the best formula was obtained through the sensory experiments. The best processing technology was obtained by adding jujube, hawthorn pulp, sugar, carrageenan, starch and other supplementary materials, using different drying methods, and through the determination of moisture, polysaccharides, flavonoids, and vitamin content in the product. The results showed that in the dry group the contents of polysaccharides, flavonoids and Vc were 1%, 16% and 0.19%, respectively, after microwave drying. The best formula appeared with hawthorn pulp 23%, date pulp 23%, sucrose 28%, starch 6%, and carrageenan 0.2%. Compared with the salable red peel of hawthorn fruit, the content of polysaccharide increased by 3.45%. The prepared instant compound tablets of Pleurotus-eryngii has unique flavor, rich nutrition and good quality.

Key words: Pleurotus-eryngii, polysaccharides, compound tablets of pleurotus-eryngii, drying method

CLC Number:

TS255.36

FENG Zi-yao, ZHANG Ping-ping, ZHANG Hong-ying, LIN Xiang-jin, CHUAI Dong-hua, ZHANG Sheng-kang. Study on processing technology optimization of compound Pleurotus-eryngii tablets[J]. Journal of Tianjin Agricultural University, 2020, 27(3): 62-65.

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Study on processing technology optimization of compound Pleurotus-eryngii tablets

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