双孢菇液态CO_2速冻工艺研究  

Study on Agaricus Bisporus Freezing Technics by Liquid CO_2 Quick Freezing

作　　者：樊建[1] 赵天瑞[1] 赵吉顺[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：《昆明理工大学学报（理工版）》2010年第6期90-93,共4页Journal of Kunming University of Science and Technology(Natural Science Edition)

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,研究了使用不同规格的筛板、风速、食品层高和在不同的冻结温度等条件下双孢菇的流化状态,冻结速度与解冻后双孢菇汁液流失率之间的关系等.结果表明:选用开孔率为40%,孔径为5mm的筛板,用2.5～3.0 m/s循环风速对床层高度为6cm的新鲜双孢菇进行流态化液态CO2速冻效果最佳;建议使用-60℃以下温度对双孢菇进行冻结,该冻品在-26℃冰箱中贮藏6个月,解冻后其汁液流失率仅为3.1%.Using slow freezing and liquid CO2 quick freezing by spray fluidization,the Agaricus bisporus was studied through analyzing its flow state by different sieve plate,wind speed and height of the food,analyzing freezing-rate and rate of juice leakage of frozen food.The results show that the optimal conditions were using the sieve plate of 40% porosity and 5mm pore size at 6cm layer height of the food by 2.5~3.0 m/s wind speed.The author propose that freeze this food under-60℃,frozen food were stored 6 months at-26℃,its rate of juice leakage less than 3.1% after thawing.

关 键 词：双孢菇 液态CO2速冻 冻结工艺 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]