CHẾ BIẾN CHÀ BÔNG NẤM BÀO NGƯ (PLEUROTUS OSTREATUS) BỔ SUNG LÁ CHÚC

Abstract

Abalone mushroom has been no longer uncommon to Vietnamese people because
of its natural sweetness, but the preservation time is short, the product value is low,
it is necessary to have more studies to improve the above disadvantages. The study
“Processing abalone mushroom (Pleurotus ostreatus) cotton scrub supplemented with
kaffir lime” was done. The study investigated the following factors: blanching time
affecting product color and odor; added sugar and oyster oil increasing sensory values;
the percentage of kaffir lime leaves affecting the preservation time and product quality;
survey on consumer satisfaction to product quality. The results of optimal parameters
for the process were as follows: 4-minute blanching time to remove the odor and to
attain a beautiful color; 2% and 4% of added sugar and oyster oil to have a palatable
taste and special characteristic for scrub; 2% kaffir lime to create a specific scent of the
product without an acrid taste; 90% of users were satisfied with the product, however
there were some opinions such as improving product color, paying more attention to
product packaging.