香菇速冻前漂烫预处理工艺优化研究  

Studies on the Optimization of Pretreatment Technology for Lentinus Edodes Prefreezing Heating & Blanching

作　　者：阮晖[1] 陈美龄[1] 潘冰青[1] 赵艳 刘翔[1] 何国庆[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310029 [2]浙江工商大学生物工程系,杭州310035

出　　处：《中国食品学报》2009年第1期148-152,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：科技部农产品深加工技术与设备研究开发重大专项(2001BA501A22)

摘　　要：本文旨在建立最大限度地保持香菇微观质构的速冻前预处理工艺。采用响应面方法研究香菇的漂烫温度和时间对香菇品质的影响。通过中心优化组合设计得出速冻香菇最佳预处理工艺为:漂烫温度93.61℃、漂烫时间2.32min。香菇经此漂烫预处理工艺,并于-35℃冻结7min,解冻后透射电镜结果显示香菇微观质构良好。建立了漂烫温度、漂烫时间与过氧化物酶酶活相关性的数学模型,可充分预测漂烫预处理对过氧化物酶酶活的影响。Objective ： Defining the optimizing prefreezing pretreatment technology to keep Lentinus edodes microcosmic quality and construction intact. Methods： Response surface methodology was used to study the effects of different heating ＆ blanching temperature and time on Lentinus edodes quality. Results： By central composite design, the optimizing prefreezing pretreatment technology of Lentinus edodes was： heating ＆ blanching temperature 93.61 ℃, heating ＆ blanching time 2.32 min. Through the optimizing prefreezing pretreatment and -35 ℃ ＆ 7min freezing, the electronic microscope photograth demonstrated the Lentinus edodes microcosmic quality and construction intact after thawing. Conclusions： Results of electronic microscope showed that after the optimizing prefreezing pretreatment and freezing, Lentinus edodes microcosmic quality and construction intact are good, and the mathematics model of correlation for perodixase activity and heating ＆ blanching temperature and time was set up, which can sufficiently forecast the effects of heating ＆ blanching pretreatment on peroxidase activity.

关 键 词：香菇 速冻前预处理 响应面方法 过氧化物酶 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]