论文部分内容阅读
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.