液氮速冻松茸工艺研究  

Technology for Quick Freezing Tricholoma matsutake with Liquid Nitrogen

作　　者：樊建[1] 赵天瑞[1] 曹建新[1] 覃宇悦[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：《西南大学学报（自然科学版）》2008年第1期126-129,共4页Journal of Southwest University(Natural Science Edition)

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松茸的流化状态,冻结速率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5 mm的筛板,用3.0 m/s循环风速对床层高度为6 cm的新鲜松茸进行流态化速冻效果最佳;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4.0%.Slow freezing and liquid nitrogen quick freezing by spray fluidization were compared in an experiment with Tricholoma matsutake. Through analyzing its flow state under conditions of different sieve plates, wind speeds and height of the food, the relationship between freezing-rate and rate of juice leakage of frozen food was analyzed. Optimal results were obtained under the conditions of 50% porosity and 5mm pore size of the sieve plate and 6cm layer height of the food with 3.0 m/s wind speed. A temperature of - 60℃ is recommended for the freezing of this mushroom. Frozen food treated in this remained good after 9 months＇ storage at -26℃, and its rate of juice leakage was less than 4.0% after thawing.

关 键 词：松茸 液氮速冻 流态化 汁液流失率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S646.4[轻工技术与工程—食品科学与工程]