高压二氧化碳技术速冻双孢菇工艺优化  

Optimization on quick freezing technology of agaricus bisporus by high pressure carbon dioxide

作　　者：谭熙耀[1] 吴继红[1] 廖小军[1] 庞雪莉[1] 孙志健[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,北京100083

出　　处：《农业工程学报》2011年第3期375-380,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：“十一五”科技部支撑计划(2008BADA1B05)

摘　　要：为解决果蔬速冻加工产品冻结时间长、易发生干耗的问题,该研究采用了高压二氧化碳技术(high pressure carbon dioxide,HPCD)对双孢菇进行了速冻。原料在热烫钝酶的基础上,通过单因素试验和正交试验,结合速冻产品感官评价试验对速冻工艺参数进行了优化。结果表明:HPCD速冻双孢菇最佳工艺参数为处理釜初温6℃、处理釜设定压力7MPa、卸压时间4min,且卸压时间为影响速冻产品品质最显著因素。HPCD速冻技术具有良好的工业化前景。In order to reduce freezing time and moisture loss of quick frozen fruits and vegetables,the HPCD（high pressure carbon dioxide） technology was used in quick freezing process of agaricus bisporus.Based on blanching treatments,single factor experiment,orthogonal experiment and sensory evaluation were designed to optimize the quick-freezing technology parameters.The results showed that the best sensory quality of the quick-freezing products could attain,when the pressure-relief time was 4 minutes and the initial temperature and setting pressure of the reaction vessel was 6℃,7 MPa,respectively.Moreover,pressure-relief time had the most significant influence on product quality.Industrialization prospect of HPCD（high pressure carbon dioxide） technology is suggested.

关 键 词：农产品 品质控制 优化 双孢菇 速冻 高压二氧化碳 感官评价 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]