双孢蘑菇冻干的升华与解析工艺研究  

Distilling and Resolving Technology for Lyophilization of Agaricus bisporus

作　　者：王小明[1,2] 王维民[1] 吴巨贤[1,3] 石晓艳[4] 王有全 彭根南[6] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524008 [2]广东省华海糖业发展有限公司,广东湛江524132 [3]珠海元朗食品有限公司,广东珠海519000 [4]东北农业大学农学院,黑龙江哈尔滨150000 [5]贵州龙膳香坊食品有限公司,贵州贵阳557100 [6]海南大学食品学院,海南儋州571737

出　　处：《现代食品科技》2010年第5期479-481,472,共4页Modern Food Science and Technology

摘　　要：参照双孢蘑菇感官指标中褐变级数与外形级数的评定标准,通过对升华加热方式和解析供热方式进行试验研究,并用对冻干蘑菇片的感官品质进行试验的测定和评价。结果表明:蘑菇片切片5mm时最佳升华工艺为在0.5h内加热板温度升至105℃,保持2h,再在0.5h内降温至80℃,再保持3h;最佳解析工艺为,在2h内温度由80℃降至60℃,保持4h。Using the Browning index and morpha as key sensory factors, the effects of distilling and resolving mode on freeze-dried mushrooms film were studied. The result indicated that the best distillation technology for sliced mushrooms （5 mm） was improving the board temperature to 105℃ within 0.5 hour and maintaining 2 hours. Then the temperature was decreased to 80 ℃ within 0.5 hour and maintained for 3 hours again. The best resolving technology was lowering the temperature from 80 ℃to 60 ℃ within 2 hours and maintaining 4 hours.

关 键 词：双孢蘑菇 真空冷冻干燥 升华工艺 解析工艺 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]