摘要 以感官评价为指标,以新鲜双孢蘑菇为基准量,选择金耳、芡实、淀粉和八角粉添加量为单因素进行梯度试验,并在此基础上进行正交试验优化双孢蘑菇金耳芡实休闲片的制作工艺。该研究拓展了双孢蘑菇、金耳和芡实的综合开发应用,为人们提供一种独特的休闲食品。 Took sensory evaluation as an indicator,took fresh Agaricus bisporus as the standard amount,selecting Tremella aurantialba,Euryale ferox,starch and star anise powder as single factors for gradient experiment,and on this basis,conducting orthogonal experiment to optimize Agaricus bisporus Tremella aurantialba Euryale ferox leisure craftsmanship.The results showed that the research expanded the comprehensive development and application of Agaricus bisporus Tremella aurantialba Euryale ferox,and was a unique snack food for people.
机构地区 山西农业大学山西功能食品研究院
出处 《农产品加工》 2021年第6期32-34,37,共4页 Farm Products Processing
基金 山西省农业科学院农业科技创新工程、科研创新团队培育专项项目“食药用菌精深加工技术研究”(YGC2019TD03)。
