海鲜菇烫漂及冻结工艺探究  

Study of Blanching and Freezing Process of Hypsizygus Marmoreus

作　　者：刘春雷[1] 李丹[1] 林丽[1] 

机构地区：[1]宁德师范学院生物系,福建宁德352100

出　　处：《莆田学院学报》2016年第5期68-72,共5页Journal of putian University

基　　金：福建省科学技术厅重点项目(2014N0007);宁德师范学院校级课题(2012H314;2013F23)

摘　　要：为延长海鲜菇的保藏时间,研究了海鲜菇烫漂及冻结工艺。用单因素实验探究海鲜菇在不同温度、时间、料水比下的过氧化物酶(POD)活力变化。再通过比较速冻与缓冻在不同菇体中心温度下海鲜菇微观细胞结构及汁液流失率,来比较速冻和缓冻对海鲜菇品质的影响。结果表明:烫漂温度70℃、料水比1:6(g/m L)条下处理1.5min,效果较好;速冻对海鲜菇菇体微观细胞结构的影响上明显优于缓冻。The paper studied the blanching and freezing process of hypsizygus marmoreus so as to extend the refrigerated storage time. It explord the dynamic changes of peroxidase（POD） of mushroom under different sea temperature, time, material and water use. Microscopic cell structure and drip loss of slow frozen and frozen at different temperatures inside Hypsizygus Marmoreus and slow freezing frozen were compared to compare the effects of frozen and slow frozenon the quality of hypsizygus marmoreus. The conclusion showed that hot water was70 ℃, water ratio was 6 ： 1（ g/ m L）, and time was 1.5 min. The effects were quite positive. Frozen is significantly better than slow frozen in terms of their effects on microscopic cell structure of hypsizygus marmoreus.

关 键 词：海鲜菇 烫漂 POD活力 速冻 微观细胞结构 保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]