不同干燥方法对鸡腿菇干制品品质的影响

摘要

本文主要是研究在不同干燥方式的处理下鸡腿菇品质的变化。首先对鸡腿菇进行护色预处理，再分别进行热风干燥尧真空干燥和微波干燥处理，比较其感官尧复水性质以及营养成分损失，得出在真空干燥下鸡腿菇的品质最好。%This paper is to study the Coprinus comatus quality changes under the process of different drying methods. First,the Coprinus comatus was pretreated with color protection,then respectively treated for hot air drying,vacuum drying and microwave drying process,the senses,rehydration properties and nutrient loss were campared between them. Finally,come to a conclusion that Coprinus comatus under vacuum drying process get best quality.