桂明英; 樊建; 趙天瑞; 張陶; 呂德平
昆明食用菌研究所; 昆明理工大學食品工程研究中心; 昆明理工大學食品工程研究中心; 昆明食用菌研究所; 昆明食用菌研究所 云南昆明650223 ; 云南昆明650224 ; 云南昆明650224 ; 云南昆明650223 ; 云南昆明650223
【中文摘要】 采用噴霧式流態化液氮速凍及緩凍,研究了在不同的凍結工藝條件下白靈菇的凍結溫度曲線及凍結速度與汁液流失率之間的關系等。結果表明對白靈菇進行緩慢凍結時,有明顯的凍結三階段現象出現,而在液氮速凍時此三階段不明顯;建議采用-60℃以下溫度進行凍結,凍品在-26℃冰箱中貯藏9個月后,解凍時的汁液流失率低于4.9%。
【英文摘要】 Using slow freezing and liquid nitrogen quick freezer by the fashion of spray and flowed state,the Pleurotus ferulate varnebrodensis lenzi freezing technics was studied through analyzing the freezing curve at different temperature,freezing speed and rate of juice leakage.The results show that there are obvious three freezing stages by slow freezing,but the three freezing stages are not obvious by liquid nitrogen flash freezer.The author propose that freeze this mushrooms under-60℃,frozen food were stored 9 months at-26℃,its rate of juice leakage less than 4.9% after thawing.
【中文關鍵詞】 白靈菇; 凍結工藝; 汁液流失率
【英文關鍵詞】 Pleurotus ferulate varnebrodensis lenzi; freezing technics; rate of juice leakage
【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2005年04期 【DOI】CNKI:SUN:ZSYJ.0.2005-04-016