液态CO_2对香菇速冻的工艺研究  

Study on Lentinus edodes (Berk.) Sing. Freezing Technics by Liquid CO_2 Quick Freezing

作　　者：赵吉顺[1] 樊建[1] 赵天瑞[1] 许源 

机构地区：[1]昆明理工大学化学工程学院,云南昆明650224 [2]云南梅塞尔气体产品有限公司,云南昆明650106

出　　处：《中国食用菌》2010年第4期49-51,共3页Edible Fungi of China

基　　金：国家科技支撑计划资助项目(项目编号:2008BADA1B05-6)

摘　　要：采用喷雾式流态化液态CO2速冻和缓冻,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香菇的流化状态,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5mm的筛板,采用3.0m·s-1～3.5m·s-1循环风速对床层高度为6cm的新鲜香菇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6个月后,解冻时的汁液流失率低于3.3%。Using slow freezing and liquid CO2 quick freezing by spray fluidization, the flow state, freezing-rate and rate of juice leakage of frozen food of Lentinus edodes （Berk.） Sing. was studied by using different sieve plate, wind speed and height of the food. The results showed that the optimal conditions were the sieve plate of 50% porosity and 5 mm pore size at 6 cm layer height of the food by 3.0 m·s^-1～3.5 m·s^-1 wind speed. It is proposed that freezing this food under -60℃, frozen food were stored 6 months at -26℃, whose rate of juice leakage was less than 3.3% after thawing.

关 键 词：香菇 液态CO2速冻 冻结工艺 汁液流失率 

分 类 号：S646.12[农业科学—蔬菜学]