Anti-browning of Agaricus Bisporus in Mushroom Process

In order to effectively inhibit browning,the effect of the treatment of electrolyzed functional water,filling nitrogen in vacuum and soaking in water,followed by water blanching on color of mushroom(Agaricus bisporus) slices are studied by analysis of the mushroom factor levels in the body pH,oxygen content,moisture content.These pre-treatments combined with water blanching,can inhibit the browning of the mushroom slices to some extent,and the best treatment are the mushroom body pH 4.02,filling nitrogen in vacuum 0.09 MPa and soaking 1 h in water,respectively.The filling nitrogen in vacuum combined water blanching has the best inhibitory effect on browning and the maximum browning inhibition rate are(17.52±0.45)%.