趙天瑞; 樊建; 覃宇悅; 曹建新
昆明理工大學食品工程研究中心; 昆明理工大學食品工程研究中心; 昆明理工大學食品工程研究中心; 昆明理工大學食品工程研究中心 昆明650224; 昆明650224; 昆明650224; 昆明650224

【中文摘要】 采用噴霧式流態(tài)化液氮速凍及緩凍,探討了在選用不同的篩板、風速和食品層高,以及不同的凍結溫度下青頭菌的流化狀態(tài)、凍結速率及與解凍后凍品汁液流失率之間的關系等。結果表明:選用開孔率為50%、孔徑為5mm的篩板,用3.5 m.s-1循環(huán)風速,對床層高度為5 cm的新鮮青頭菌進行流態(tài)化速凍效果最佳;建議采用-70℃以下溫度進行凍結,凍品在-26℃冰箱中凍藏6個月,解凍后的汁液流失率低于2.3%。

【英文摘要】 Using slow freezing and liquid nitrogen quick freezer by the fashion of spray and flowed state,the Russula virescens L freezing technics was studied through analyzing its flowed state by different sieve plate,wind speed and height of the food,analyzing freezing-rate and rate of juice leakage of frozen food.The results show that the optimal conditions were using the sieve plate of 50% holing rate and 5mm aperturet at 5cm height of the food by 3.5 m·s-1 circular wind speed.The author propose that freeze Russula virescens L under-70℃,frozen food were stored 6 months at-26℃,its rate of juice leakage less than 2.3% after thawing.

【中文關鍵詞】 青頭菌; 凍結; 流態(tài)化; 汁液流失率
【英文關鍵詞】 Russula virescens L; Freezing; Flowed state; Rate of juice leakage

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2007年04期 【DOI】CNKI:SUN:ZSYJ.0.2007-04-019