陳敏; 沙永平
江蘇省農科院蔬菜所; 南京農業大學食品系

【中文摘要】 本研究通過對猴頭菇干制過程中不同起始溫度及時間對多酚氧化酶活性鈍化效果的比較，以及對猴頭菇干制成品的比較，得出如下結論：猴頭菇干制以起始溫度為３５℃，處理１保啊１保擔櫳Ч最佳。

【英文摘要】 Effect of different starting temperatures and times on deactivated polyphenoloxidase during the drying process of Hericium erinaceus and the quality of product were investigated. The results showed that the starting temperature optimum of Hericum erinaceus drying was 35 and the time optimum was 1015 hours.

【中文關鍵詞】 猴頭菇; 干制; 起始溫度及時間; 多酚氧化酶（PPO）
【英文關鍵詞】 Hoericium erinaceus; Drying; Polyphenoloxidase; Starting temperature and time

【文獻出處】 中國食用菌,EDIBLE FUNGI OF CHINA,編輯部郵箱,1999年03期 【DOI】CNKI:SUN:ZSYJ.0.1999-03-019