以鲜香菇为原料，经烫漂、浸渍、冻结和真空油炸等工序制得酥脆香菇。采用冻结及解冻曲线、色度仪、质构仪和扫描电镜等技术研究酥脆香菇的色彩、力学特征和组织结构，冻结和真空油炸过程香菇质构和微观形貌的变化，探索香菇酥脆质地的形成机理。结果表明，烫漂、浸渍、冷冻和真空油炸可显著改变香菇的质地和组织结构。慢速冻结有利于香菇内部水分形成大冰晶，改善酥脆香菇的色彩特征。适宜的油炸条件可使香菇天然的粗大纤维束组织结构瓦解，产生较大尺寸的孔洞，从而使真空油炸时水分迅速逸出，组织骨架固化定形，最终形成酥松脆弱的质地特征。经-20 ℃冷冻后真空油炸所得产品的含油量和含水量低，酥脆性佳，并呈现出较明亮、偏带红黄色调的色彩特征。

Crispy Lentinus edodes was prepared by blanching, immersing, freezing, and vacuum frying . Color, mechanical characteristics, tissue structure, and changes in the texture and microstructure of L. edodes during freezing and vacuum frying were examined by obtaining a freezing-thawing curve and by using colorimeter, texture analyzer, scanning electron microscope, and other techniques to determine mechanisms underlying the formation of the crispy texture. Results showed that blanching, immersing, freezing, and vacuum frying significantly affected the texture and tissue structure of L. edodes. Slow freezing favored the formation of large ice crystals from water present inside fresh L. edodes, thus improving the color quality of crispy L. edodes. Appropriate frying disintegrated the natural, thick fiber bundles of L. edodes to produce large pores that allowed moisture to escape during vacuum frying, fixed and shaped the tissue framework of the mushroom, and aided in the development of the crispy texture. Moreover, L. edodes products prepared by freezing at -20 ℃ and vacuum frying had low oil and moisture contents,good crispness,and a bright, reddish, and yellowish color.