CAJ | 학술논문

以“黑29”为实验材料，通过三种不同代用原料的栽培配方出耳试验，测定其形态特征、食用品质和营养品质等指标。结果表明，不同代用原料配方栽培的木耳形态特征中颜色、泡发率、耳片厚度和筋脉数量存在显著性差异，耳片含水量无差异；食用品质中硬度有差异，而脆性无差异；营养品质中粗蛋白、粗纤维和总糖均存在显著性差异。结论：通过形态特征、食用品质和营养品质指标可有效评价不同代用原料栽培的木耳品质存在的差异。
이“흑29”위실험재료，통과삼충불동대용원료적재배배방출이시험，측정기형태특정、식용품질화영양품질등지표。결과표명，불동대용원료배방재배적목이형태특정중안색、포발솔、이편후도화근맥수량존재현저성차이，이편함수량무차이；식용품질중경도유차이，이취성무차이；영양품질중조단백、조섬유화총당균존재현저성차이。결론：통과형태특정、식용품질화영양품질지표가유효평개불동대용원료재배적목이품질존재적차이。
Auricularia auricula-judae strain 29 was used as the material to study the quality evaluation in this paper. Three different substrates were used to culture strain 29 and the product was collected. The morphological characteristics,edible quality, and nutritional quality were studied in this study. We found that the color,the wet-dry ratio,the thickness,the tendon had significant different to each other,however,the water content is similar to each other. The hardness is significant different, however,the factorability is similar. The crude protein,crude fiber,and total sugar are significant different,respectively. So the morphological characteristics,edible quality,and nutritional quality could be used to effectively evaluate the quality of A. auricula-judae product from three different substrates.