【作者】 盧賽紅;王春暉;彭運(yùn)祥;姜性堅(jiān)

【Author】 LU Sai-hong,WANG Chun-hui,PENG Yun-xiang,JIANG Xing-jian(Hunan Domestic Fungus Research Institute,Changsha Hunan 410043)

【機(jī)構(gòu)】 湖南食用菌研究所

【摘要】 以L-半胱氨酸和氯化鈣作為復(fù)合保鮮劑,進(jìn)行金針菇保鮮研究。經(jīng)正交試驗(yàn),篩選出最優(yōu)化保鮮劑配方為:L-半胱氨酸濃度為0.6 mg.kg-1、氯化鈣濃度為0.3 g.100-1.mL-1。試驗(yàn)結(jié)果表明,在溫度(5±1)℃下,浸泡1 min,金針菇可保鮮16 d,表現(xiàn)為無(wú)褐變,氣味正常,色澤乳白。通過(guò)失重率和褐變度的進(jìn)一步研究,得出L-半胱氨酸和氯化鈣復(fù)合保鮮效果明顯,有較好的應(yīng)用推廣價(jià)值。

【Abstract】 Using L-cysteine and calcium chlutions as a preservatives,the fresh-keeping of Flammulina velutipes was studied in this paper.Through orthogonal test,the results showed that the best fresh-keeping agent of Flammulina velutipes was L-cys-teine with 0.6 mg.kg-1,calcium chlutions with 0.3 g.100-1.mL-1.Soaking 1 min in L-cysteine and calcium chlutions agent,the Flammulina velutipes could be preserved for 16 days at(5±1) ℃ with non-browning,normal flavour and mliky-white during the preservation perio...

【關(guān)鍵詞】 金針菇;L-半胱氨酸;氯化鈣;貯藏保鮮

【Key words】 Flammulina velutipes;L-Cysteine;Calcium chlutions;Fresh-keeping

【基金】 “十一五”國(guó)家科技支撐計(jì)劃課題“金針菇物流與保鮮技術(shù)研究及產(chǎn)業(yè)化示范”(2008BADAIB07)

【文獻(xiàn)出處】 中國(guó)食用菌, Edible Fungi of China, 編輯部郵箱 , 2010年05期

【DOI】CNKI:SUN:ZSYJ.0.2010-05-024