【作者】 盧賽紅;王春暉;彭運祥;姜性堅

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

【機構】 湖南食用菌研究所

【摘要】 以L-半胱氨酸和氯化鈣作為復合保鮮劑,進行金針菇保鮮研究。經正交試驗,篩選出最優化保鮮劑配方為: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。試驗結果表明,在溫度(5±1)℃下,浸泡1 min,金針菇可保鮮16 d,表現為無褐變,氣味正常,色澤乳白。通過失重率和褐變度的進一步研究,得出L-半胱氨酸和氯化鈣復合保鮮效果明顯,有較好的應用推廣價值。

【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”國家科技支撐計劃課題“金針菇物流與保鮮技術研究及產業化示范”(2008BADAIB07)

【文獻出處】 中國食用菌, Edible Fungi of China, 編輯部郵箱 , 2010年05期

【DOI】CNKI:SUN:ZSYJ.0.2010-05-024