CAJ | 학술논문

研究超高压处理对杏鲍菇感官、菇体及汁液中成分等的影响，制作即食杏鲍菇产品。以杏鲍菇为原料，以超高压处理后的感官品质、菌落总数、浸出液和菇体中的蛋白质、氨基酸、总糖、多糖为研究对象，通过单因素实验，确定超高压处理最佳条件。结果表明，超高压处理压力450 MPa，处理时间10 min，杏鲍菇片的感官评价最好；汁液中蛋白质、氨基酸、总糖、多糖的含量分别为0.471%、0.58%、0.491%、0.405%，而菇体中的蛋白质、氨基酸、总糖及多糖含量分别为1.55%、1.07%、2.28%和1.95%。因此，菇体中营养成分的含量在最佳超高压处理条件（450 MPa，10 min）下保留率最高，为即食杏鲍菇的制作提供了技术支撑。
연구초고압처리대행포고감관、고체급즙액중성분등적영향，제작즉식행포고산품。이행포고위원료，이초고압처리후적감관품질、균락총수、침출액화고체중적단백질、안기산、총당、다당위연구대상，통과단인소실험，학정초고압처리최가조건。결과표명，초고압처리압력450 MPa，처리시간10 min，행포고편적감관평개최호；즙액중단백질、안기산、총당、다당적함량분별위0.471%、0.58%、0.491%、0.405%，이고체중적단백질、안기산、총당급다당함량분별위1.55%、1.07%、2.28%화1.95%。인차，고체중영양성분적함량재최가초고압처리조건（450 MPa，10 min）하보류솔최고，위즉식행포고적제작제공료기술지탱。
Study of ultra high pressure treatment on the effect of sensory of Pleurotus eryngii mushrooms, ingredients on exudates and the body of Pleurotus eryngii mushrooms, making instant Pleurotus eryngii products. Fresh Pleurotus eryngii as the raw material was processing by UHP. Sensory quality , leaching , proteins , total sugar and polysaccharides, and amino acids in the exudates and Pleurotus eryngii slices, as the research object. Through single-factor experiment, determine the best conditions for high pressure. Results showed that ,under the pressure 450 MPa, processing time -10 min , nutrients content in Pleurotus eryngii slices is higher than that in exudates, and to evaluate the sensory quality of Pleurotus eryngii manufactured under this condition is good. Result is sensory score 8.35 per cent , protein content of nutrients in the exudates is 0.471%、0.58%、0.491%、0.405%, and those in the body of Pleurotus is 1.55%, amino acid content is 1.07%, with a total sugar content of 2.28%, and active polysaccharides also reached 1.95%.