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不同条件的贮藏实验表明,银耳的低温贮藏效果最好,温度主要影响银耳色泽、复水性和口感三个指标;陈银耳复鲜的最佳配方为每kg银耳添加蔗糖酯0.0 3g、柠檬酸0.002~0.02g,葡萄糖酸-δ-内酯0.005g,β环糊精0.015g和淀粉酶0.01g。
Treating under different conditions showed that Tremella fuciformis had the best storage effect at low temperature, and the temperature mainly affected the color, rehydration and taste of Tremella fuciformis. The best recipe of Tremella fuciformis was 0.03g sucrose ester per kg tremella, 0.002 to 0.02 g of acid, 0.005 g of glucono-δ-lactone, 0.015 g of β-cyclodextrin and 0.01 g of amylase.