冻结条件对香菇营养价值的影响  

Effects of Freezing on the Nutritive Value of Lentinus edodes(Berk.) Sing

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,昆明650224 [2]云南梅塞尔气体产品有限公司,昆明650106

出　　处：《西南大学学报（自然科学版）》2011年第3期149-152,共4页Journal of Southwest University(Natural Science Edition)

基　　金：国家科技支撑计划资助项目(2008BADA1B05-6)

摘　　要：研究了在不同的烫漂温度及时间等条件下香菇过氧化物酶（Peroxidase,POD）活性的变化,烫漂及冻藏对香菇过氧化物酶活性、氨基酸、矿质元素、维生素等成分的影响.结果表明：采用97~99℃蒸汽烫漂效果最好,在320 s内过氧化物酶活性降低了95.19%;烫漂及冻藏都使香菇营养成分受到不同程度的损失.建议采用-60℃以下温度不经烫漂而冻结,冻品在-26℃冰箱中贮藏12个月,其营养价值保持良好.The changes in POD（peroxidase） activity at different scalding temperature and time and the effects of scalding and freezing preservation on POD activity,amino acid,mineral elements and vitamins in Lentinus edodes（Berk.） Sing were studied.A scalding temperature of 97～99 ℃ gave the best result,the POD activity of the treated L.edodes decreasing by 95.19% in 320 seconds.Scalding and freezing preservation influenced nutritive value of L.edodes in varying degrees.The authors propose that unscalded L.edodes be frozen under-60 ℃ and the frozen food be stored at-26 ℃,for its nutritive value was well kept for 12 months under such conditions in this experiment.

关 键 词：香菇 液态CO2速冻 烫漂 POD活性 营养价值 

分 类 号：TS205.7[轻工技术与工程—食品科学]