预湿润处理对白蘑菇真空预冷过程及贮藏品质的影响  

Effect of Pre-Wetting on Vacuum Cooled Agaricus bisporus

作　　者：陶菲[1] 张慜[1] 余汉清 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214036 [2]无锡市惠山区农林局,江苏无锡214174

出　　处：《食品与生物技术学报》2006年第2期70-73,共4页Journal of Food Science and Biotechnology

基　　金：江苏省科技攻关项目(BE2003349)

摘　　要：真空预冷是一种能提高果蔬贮藏品质并可延长其货架期的快速预冷方法。作者探讨了不同的预湿润处理,水分添加量分别为实验样品质量4%、5%和6%时对白蘑菇真空预冷过程和贮藏品质的影响,以失重率、水分质量分数、水分活度、可溶性固形物和色泽为考察指标,结果表明当实验样品的质量为4 kg时,预湿润处理的较佳添加水分量为实验样品质量的5%。Vacuum cooling has been used as a rapid cooling method for vegetable to enhance their quality and shelf life. In this study, experiments were carried out to evaluate the effects of different pre-wetting on the weight loss, content of water, water activity, soluble solids and color difference of mushrooms. In addition, the relevant cooling processes were also investigated. The results showed that, weight loss could be eliminated during cooling processes if spraying 5% water（vs muchroom weight）on 4 kg＇s mushroom prior to vacuum cooling.

关 键 词：真空预冷 白蘑菇 预湿润 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]