桂明英; 樊建; 赵天瑞; 张陶; 吕德平
昆明食用菌研究所; 昆明理工大学食品工程研究中心; 昆明理工大学食品工程研究中心; 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】 采用喷雾式流态化液氮速冻及缓冻,研究了在不同的冻结工艺条件下白灵菇的冻结温度曲线及冻结速度与汁液流失率之间的关系等。结果表明对白灵菇进行缓慢冻结时,有明显的冻结三阶段现象出现,而在液氮速冻时此三阶段不明显;建议采用-60℃以下温度进行冻结,冻品在-26℃冰箱中贮藏9个月后,解冻时的汁液流失率低于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.
【中文关键词】 白灵菇; 冻结工艺; 汁液流失率
【英文关键词】 Pleurotus ferulate varnebrodensis lenzi; freezing technics; rate of juice leakage
【文献出处】 中国食用菌,Edible Fungi of China,编辑部邮箱,2005年04期 【DOI】CNKI:SUN:ZSYJ.0.2005-04-016
