高压二氧化碳技术速冻香菇工艺  

Optimization of Quick Freezing Technology of Lentinus edodes Using High Pressure Carbon Dioxide

作　　者：谭熙耀[1] 胡小松[1] 李淑燕[1] 庞雪莉[1] 肖丽霞[2] 吴继红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]扬州大学食品学院,江苏扬州225001

出　　处：《食品科学》2011年第12期5-9,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2008BADA1B05)

摘　　要：采用高压二氧化碳技术(high pressure carbon dioxide,HPCD)对香菇进行速冻,以期解决国内食用菌速冻技术存在的能耗大、成本高的问题。在原料热烫钝酶的基础上,通过单因素试验和正交试验,并结合速冻产品感官评价对工艺条件进行优化。结果表明:HPCD速冻香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的最显著因素。High pressure carbon dioxide（HPCD） was applied to quick-freeze shiitake（Lentinus edodes） in order to reduce energy consumption and cost.After being blanched in boiling water,the mushroom was subjected to HPCD treatment.By using one-factor-at-a-time and orthogonal array design methods,operating parameters such as initial temperature and pressure of the reaction vessel and pressure-relieving time were optimized for maximum sensory evaluation of quick-frozen products.Results showed that the optimum HPCD conditions were as follows： 6 ℃ initial temperature,7 MPa initial pressure and 4 min pressure-relieving time.In addition,pressure-relieving time had the most significant influence on the sensory quality of quick-frozen shiitake among the parameters.

关 键 词：香菇 速冻 高压二氧化碳 感官品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]