| 高压二氧化碳技术速冻香菇工艺 |
| |
| 引用本文： | 谭熙耀,胡小松,李淑燕,庞雪莉,肖丽霞,吴继红.高压二氧化碳技术速冻香菇工艺[J].食品科学,2011,32(12):5. |
| |
| 作者姓名： | 谭熙耀 胡小松 李淑燕 庞雪莉 肖丽霞 吴继红 |
| |
| 作者单位： | 中国农业大学食品科学与营养工程学院;扬州大学食品学院; |
| |
| 基金项目： | “十一五”国家科技支撑计划项目(2008BADA1B05) |
| |
| 摘 要： | 采用高压二氧化碳技术(high pressure carbon dioxide,HPCD)对香菇进行速冻,以期解决国内食用菌速冻技术存在的能耗大、成本高的问题。在原料热烫钝酶的基础上,通过单因素试验和正交试验,并结合速冻产品感官评价对工艺条件进行优化。结果表明:HPCD速冻香菇最佳工艺参数为处理釜初温6℃、处理釜设定压力7MPa、卸压时间4min,且卸压时间为影响速冻产品品质的最显著因素。
|
| 关 键 词： | 香菇 速冻 高压二氧化碳 感官品质 |
Optimization of Quick Freezing Technology of Lentinus edodes Using High Pressure Carbon Dioxide |
| |
| TAN Xi-yao,HU Xiao-song,LI Shu-yan,PANG Xue-li,XIAO Li-xia,WU Ji-hong.Optimization of Quick Freezing Technology of Lentinus edodes Using High Pressure Carbon Dioxide[J].Food Science,2011,32(12):5. |
| |
| Authors: | TAN Xi-yao HU Xiao-song LI Shu-yan PANG Xue-li XIAO Li-xia WU Ji-hong |
| |
| Affiliation: | TAN Xi-yao1,HU Xiao-song1,LI Shu-yan1,PANG Xue-li1,XIAO Li-xia2,WU Ji-hong1,(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China,2.College of Food Science and Engineering,Yangzhou University,Yangzhou 225001,China) |
| |
| Abstract: | High pressure carbon dioxide(HPCD) was applied to quick-freeze shiitake(Lentinus edodes) in order to reduce energy consumption and cost.After being blanched in boiling water,the mushroom was subjected to HPCD treatment.By using one-factor-at-a-time and orthogonal array design methods,operating parameters such as initial temperature and pressure of the reaction vessel and pressure-relieving time were optimized for maximum sensory evaluation of quick-frozen products.Results showed that the optimum HPCD condit... |
| |
| Keywords: | Lentinus edodes quick freezing high pressure carbon dioxide sensory quality |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
