青头菌冻结工艺研究  

Study on Freezing Technics of Russula virescens L

作　　者：赵天瑞[1] 樊建[1] 覃宇悦[1] 曹建新[1] 

机构地区：[1]昆明理工大学食品工程研究中心,昆明650224

出　　处：《中国食用菌》2007年第4期50-52,共3页Edible Fungi of China

摘　　要：采用喷雾式流态化液氮速冻及缓冻,探讨了在选用不同的筛板、风速和食品层高,以及不同的冻结温度下青头菌的流化状态、冻结速率及与解冻后冻品汁液流失率之间的关系等。结果表明:选用开孔率为50%、孔径为5mm的筛板,用3.5 m.s-1循环风速,对床层高度为5 cm的新鲜青头菌进行流态化速冻效果最佳;建议采用-70℃以下温度进行冻结,冻品在-26℃冰箱中冻藏6个月,解冻后的汁液流失率低于2.3%。Using slow freezing and liquid nitrogen quick freezer by the fashion of spray and flowed state, the Russula virescens L freez- ing technics was studied through analyzing its flowed state by different sieve plate, wind speed and height of the food, analyzing freezing - rate and rate of juice leakage of frozen food, The results show that the optimal conditions were using the sieve plate of 50% holing rate and 5mm aperturet at 5cm height of the food by 3.5 m · s^-1 circular wind speed. The author propose that freeze Russula virescens L under - 70℃, frozen food were stored 6 months at -26℃, its rate of juice leakage less than 2, 3% after thawing,

关 键 词：青头菌 冻结 流态化 汁液流失率 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]