CAJ | 학술논문

为了探讨提高罐藏蘑菇得率的更好方法，用正交试验设计方法进一步分析浸泡-冷藏-浸泡处理与浸泡-冷藏-真空水合处理方法中各因素以及蘑菇的预煮时间、预煮液中的柠檬酸浓度对罐藏蘑菇的得率的影响。试验结果表明，在浸泡-冷藏-浸泡处理与浸泡-冷藏-真空水合处理方法中，只有冷藏处理显著影响罐藏蘑菇的得率。蘑菇的预煮时间与预煮液中的柠檬酸浓度对罐藏蘑菇的得率也有较显著的影响。将蘑菇在2℃的条件下作20～24 h的冷藏处理后再预煮，并适当延长预煮时间可提高罐藏蘑菇的得率。
위료탐토제고관장마고득솔적경호방법，용정교시험설계방법진일보분석침포-랭장-침포처리여침포-랭장-진공수합처리방법중각인소이급마고적예자시간、예자액중적저몽산농도대관장마고적득솔적영향。시험결과표명，재침포-랭장-침포처리여침포-랭장-진공수합처리방법중，지유랭장처리현저영향관장마고적득솔。마고적예자시간여예자액중적저몽산농도대관장마고적득솔야유교현저적영향。장마고재2℃적조건하작20～24 h적랭장처리후재예자，병괄당연장예자시간가제고관장마고적득솔。
In order to investigate the better way to increase the yield of canned mushrooms, orthogonal experiment design methods were applied to analyze the influence of each factor in PSU-3S and SSV pre-treatments, blanching time for mushrooms，and concentration of citric acid in blanching water on the yield of canned mushrooms. Experimental results indicated that in the PSU-3S and SSV pre-treating methods only cold storage treatment significantly affected the yield of canned mushrooms. Blanching time and concentration of citric acid in blanching water considerably influenced the yield of canned mushrooms. Mushrooms treated at 2℃ for 20～24 h before blanching and the blanching time for mushrooms prolonged properly may increase the yield of canned mushrooms.