杏鲍菇冷链保鲜及商品化处理技术  

Cold Storage and Commercial Treatment of Pleurotus Eryngii

作　　者：刘海强[1,2] 肖奎 李翔[1] 刘达玉[1] 

机构地区：[1]成都大学生物产业学院,四川成都610106 [2]四川理工学院生物工程学院,四川自贡643000 [3]成都榕珍菌业有限公司,四川成都611733

出　　处：《农产品加工》2015年第6期42-44,共3页Farm Products Processing

摘　　要：为了延长杏鲍菇贮藏保鲜时间,采用食用菌真空预冷及薄膜减压冷藏等高端技术,研究了杏鲍菇的采收、削菇、分级、真空预冷、真空包装、减压冷藏等工序的工艺参数及操作要点,尤其对温度、湿度、真空度、衔接时间、干耗等技术参数及指标提出了具体要求。The technology of edible fungis vacuum precooling and thin-film hypobaric and refrigerated preservation are adopted to prolong pleurotus eryngii＇s fresh-keeping time. Its process parameters and operation points of harvest, peeling, grading, vacuum precooling, vacuum packaging and hypobaric and refrigerated preservation are made. Especially the specific requirements for temperature, humidity, vacuum degree, work time, drying loss and other technical parameters and index being put forward.

关 键 词：食用菌 杏鲍菇 真空预冷 减压冷藏 

分 类 号：S646[农业科学—蔬菜学]