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| 白蘑菇真空预冷工艺的研究 | |
| 引用本文： | 陶菲,郜海燕,张慜,葛林梅. 白蘑菇真空预冷工艺的研究[J]. 食品与机械, 2009, 25(4) |
| 作者姓名： | 陶菲 郜海燕 张慜 葛林梅 |
| 作者单位： | 1. 浙江省农业科学院食品加工研究所,浙江,杭州,310021 2. 江南大学食品学院,江苏,无锡,214122 |
| 基金项目： | 浙江省自然基金项目，国家"十一五"科技支撑计划项目 |
| 摘 要： | 考察预冷温度、水分添加量、预冷压力等因素对白蘑菇的色差和可溶性固形物的影响,通过中心组设计和响应面分析考察因素间的交互作用,优化白蘑菇的预冷工艺.研究结果表明,白蘑菇最优的预冷工艺条件为:预冷温度为5℃、水分添加量5%和最终预冷压力250 Pa. |
| 关 键 词： | 白蘑菇 预冷 响应面分析 |
Study on the process of vacuum cooled Agaricus bisporus |
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| TAO Fei,GAO Hai-yan,ZHANG Min,GE Lin-mei. Study on the process of vacuum cooled Agaricus bisporus[J]. Food and Machinery, 2009, 25(4) | |
| Authors: | TAO Fei GAO Hai-yan ZHANG Min GE Lin-mei |
| Abstract: | The technology for vacuum cooled Agaricus bisporus was studied. The influence of temperature, water addition and pressure was discussed. Mathematical model for predicting the color and soluble solid was set up by central composite design and response surface analysis(RSA), and the extraction technology was optimized. The results show that optimum conditions of extraction are: the temperature of 5 ℃, water addition of 5% and the pressure of 250 Pa. |
| Keywords: | Mushroom Vacuum cooled Response surface analysis |
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