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中国农学通报

中国农学通报 ›› 2014, Vol. 30 ›› Issue (30): 290-295.doi: 10.11924/j.issn.1000-6850.2014-1261

所属专题： 食用菌； 食用菌

• 食品 营养 检测 安全 • 上一篇    下一篇

香菇纸加工工艺研究

黄漫青   

  1. 北京农学院
  • 收稿日期:2014-04-30 修回日期:2014-04-30 接受日期:2014-08-26 出版日期:2014-10-31 发布日期:2014-10-31
  • 通讯作者: 黄漫青
  • 基金资助:
    香菇系列加工产品研制（2013 年北京农学院第六届食品文化节项目，项目编号201306）

Study on the Processing Technology of Mushroom Paper

  • Received:2014-04-30 Revised:2014-04-30 Accepted:2014-08-26 Online:2014-10-31 Published:2014-10-31

摘要： 以香菇为主要原料，从风味、影响成膜因素和包装材料几个方面对香菇纸的加工工艺进行研究，并探讨了包装材料对产品颜色和水分含量的影响。实验结果表明：盐和糖的添加量分别为0.6%和0.2%，魔芋粉的添加量为0.1%，CMC的添加量为0.3%，菌柄与菌盖分别占20%和80%，干燥温度80 ℃，干燥时间3 h，铺膜厚度为3.0 mm，成膜效果最好，质地、颜色、口感和风味最佳，香菇纸含水量12%。产品采用BOPA6/LDPE复合袋包装，能较好地保持产品的水分含量。

关键词: 抗除草剂基因(bar), 抗除草剂基因(bar)

Abstract: We used mushrooms as the main raw materials and studied the processing technique from the flavor, the influencing factors on the film forming property and packaging material for mushroom paper. We also studied the influence of the packaging material on the finished appearance of mushroom paper. The results showed that when the amount of the additives for salt, sugars, konjac dosage and CMC were respectively 0.6%, 0.8% , 0.1% and 0.3% , amount of the shiitake mushroom stem and cap accounted for 20% and 80% respectively, drying temperature was 80 ℃, drying time was 3 hours, laying thickness of mushroom paper was 3.0 mm, we obtained the best forming film than any others. The color, taste and flavor of mushroom paper in this condition were also best than other conditions. The packing material for this best condition is BOPA6/ LDPE composite film bag that could keep 12% water content of mushroom paper in the processing technology.