以金针菇和姬松茸配伍生产休闲食品,首先考察金针菇的最佳杀青工艺、姬松茸的最佳预处理条件以及最佳配伍对产品的影响,同时为适应工厂化的生产还考察不同杀菌温度和杀菌时间条件下产品的微生物指标以及对货架期的影响,以期为工业化开发金针菇提供科技支撑。实验结果：金针菇最佳杀青工艺为杀青温度100℃、杀青时间15 min、柠檬酸添加量为0．15%；姬松茸最佳预处理条件为在15℃水中浸泡5 h；最佳姬松茸金针菇的配比为：姬松茸添加15 g、金针菇添加85 g、调味油添加量25 mL；最佳杀菌工艺为杀菌温度100℃、杀菌时间30min,在此条件下成品常温货架期可达8个月,低温货架期可达1a。%The aim of this work is to explore a process for a kind of leisure food production, which adopts Flammulina velutipes and Agaricus blazei muril as main ingredients. The processes focus on such factors as the sensory evaluation, total soluble sugar, micro-organism index and shelf-life. Experiments were carried out and the optimized process was obtained:blanching with 0. 15% citric acid for 15 min at 100℃ for Flammulina velutipes inactivation; Immersion in water for 5 h at 15℃ for Agaricus blazei muril pretreatment. The optimized formula was mixed with 85 % ( w/w) of Flammulina velutipes, 15 % ( w/w) of Agaricus blazei muril and 25% ( v/w) of condiment oil at 100℃for 30 min. After this process, the shelf-life could be 8 months at room temperature (25℃) or 1 year at low temperature (15℃).
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