Effects of Dipping and Sterilization on Quality of Instant Lentinus edodes

WENG Min-jie; KONG Zhi-wei; CHEN Jun-chen; LI Yi-bin; LAI Pu-fu

doi:10.19303/j.issn.1008-0384.2013.03.016

Volume 28 Issue 3

Mar. 2013

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Article Navigation > Fujian Journal of Agricultural Sciences > 2013 > 28(3): 278-282

WENG Min-jie, KONG Zhi-wei, CHEN Jun-chen, LI Yi-bin, LAI Pu-fu. Effects of Dipping and Sterilization on Quality of Instant Lentinus edodes[J]. Fujian Journal of Agricultural Sciences, 2013, 28(3): 278-282. doi: 10.19303/j.issn.1008-0384.2013.03.016

Citation:

WENG Min-jie, KONG Zhi-wei, CHEN Jun-chen, LI Yi-bin, LAI Pu-fu. Effects of Dipping and Sterilization on Quality of Instant Lentinus edodes[J]. Fujian Journal of Agricultural Sciences, 2013, 28(3): 278-282. doi: 10.19303/j.issn.1008-0384.2013.03.016

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Effects of Dipping and Sterilization on Quality of Instant Lentinus edodes

doi: 10.19303/j.issn.1008-0384.2013.03.016

Agricultural Product Processing Research Centre,Fujian Academy of Agricultural Sciences,Fuzhou, Fujian 350003,China

Received Date: 2013-01-04
Publish Date: 2013-03-18

Abstract

Abstract

In order to improve processing techniques for instant Lentinus edodes,effects of water temperature on dipping dried Lentinus edodes were studied;the parameters in microwave for co-sterilization of boiling water were optimized with response surface method.The results showed that the best in texture and flavors with reduced losing in polysaccharide and protein of mushroom was obtained when dipping dried mushroom in water at 90℃ for 15 min.The optimized parameters for microwave co-sterilization of dipping mushroom were that microwave time 103 s,transmitting power 3.7 W·g-1 and boiling water processing 21 min.This improvement in processing techniques would enhance the quality of instant Lentinus edodes and to promote the development in instant mushroom production.
- instant Lentinus edodes,
- dipping temperature,
- co-sterilization,
- response surface method

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References(15)

References

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