CAJ | 학술논문

以平菇为主要原料,配以山楂、胡萝卜等辅料,将其加工成酸甜可口、营养丰富、食用方便的片状凝胶食品.工艺流程为：平菇经切片、预煮、打浆后,与山楂浆、胡萝卜浆按一定比例混合,添加适量辅料后,经熬煮、摊片、干燥、揭片、切片、包装等工序即得成品.通过单因素试验,采用感官评定方法,确定了最佳配料组成：平菇浆100 g,山楂浆50 g,胡萝卜浆30 g,蔗糖20 g,淀粉3 g,卡拉胶0.2 g.研究为平菇和山楂的精深加工提供了有效途径.
이평고위주요원료,배이산사、호라복등보료,장기가공성산첨가구、영양봉부、식용방편적편상응효식품.공예류정위：평고경절편、예자、타장후,여산사장、호라복장안일정비례혼합,첨가괄량보료후,경오자、탄편、간조、게편、절편、포장등공서즉득성품.통과단인소시험,채용감관평정방법,학정료최가배료조성：평고장100 g,산사장50 g,호라복장30 g,자당20 g,정분3 g,잡랍효0.2 g.연구위평고화산사적정심가공제공료유효도경.
A kind of instant food was prepared by using Pleurotus ostreatus,howthorn and carrot as the main materials.Fresh P. ostreatus was sliced,precooked,pulped,mixed with the pulps of howthorn and carrot,cooked,spread, dried,sliced and packed to obtain the final product.The optimal ingredients were acquired by single factor experiment:mushroom pulp 100 g,howthorn pulp 50 g,carrot pulp 30 g,sucrose 20 g,starch 3 g and carrageenan 0.2 g. This study provides an effective way for deep processing of P. ostreatus and howthorn.