金针菇冻结规律及品质变化研究  

Study on Freezing Properties and Quality of Flammulina Velutipes

作　　者：梁敏山[1] 蒋其斌[1] 夏天兰[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《现代食品科技》2008年第12期1227-1228,共2页Modern Food Science and Technology

摘　　要：研究了金针菇在不同低温条件下的冻结规律及品质变化,探讨了多酚氧化酶和感官品质等指标变化,实验表明,金针菇在-37℃以上的温度达不到速冻要求,金针菇适宜的冻结条件为-37～-40℃。Freezing patterns and quality changes ofFlammulina velutipes were studied at different low temperatures and the changes of PPO and sensory quality were also discussed. The results revealed that, above -37℃, Flammulina velutipes can not meet with the refinements of deep-freezing. The optimum freezing temperature was -37--40 ℃.

关 键 词：金针菇 最大冰晶生成区 冻结曲线 多酚氧化酶 

分 类 号：S646.15[农业科学—蔬菜学]