【作者】趙吉順; 樊建; 趙天瑞; 許源

【Author】ZHAO Ji-shun1; FAN Jian1; ZHAO Tian-rui1; XU Yuan2 (1.Faculty of Chemical Engineering; Kunming University of Science and Technology; Kunming Yunnan 650224; 2.Yunnan Messer Gas Products Co.Ltd; Kunming Yunnan 650106)

【作者機構】昆明理工大學化學工程學院; 云南梅塞爾氣體產品有限公司

【摘要】 采用噴霧式流態(tài)化液態(tài)CO2速凍和緩凍,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香菇的流化狀態(tài),凍結速率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,采用3.0m·s-1～3.5m·s-1循環(huán)風速對床層高度為6cm的新鮮香菇進行流態(tài)化速凍效果最佳。建議采用-60℃以下溫度進行凍結,凍品在-26℃冰箱中貯藏6個月后,解凍時的汁液流失率低于3.3%。

【Abstract】 Using slow freezing and liquid CO2 quick freezing by spray fluidization, the flow state, freezing-rate and rate of juice leakage of frozen food of Lentinus edodes (Berk.) Sing. was studied by using different sieve plate, wind speed and height of the food. The results showed that the optimal conditions were the sieve plate of 50% porosity and 5 mm pore size at 6 cm layer height of the food by 3.0 m·s-1～3.5 m·s-1 wind speed. It is proposed that freezing this food under -60℃, frozen food were stored 6 months at -26℃, whose rate of juice leakage was less than 3.3% after thawing.

【關鍵詞】 香菇; 液態(tài)CO2速凍; 凍結工藝; 汁液流失率

【Key words】 Lentinus edodes (Berk.) Sing.; Liquid CO2 quick freezing; Freezing technics; Rate of juice leakage

【基金】國家科技支撐計劃資助項目(項目編號:2008BADA1B05-6)

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2010年04期

【DOI】CNKI:SUN:ZSYJ.0.2010-04-027

【分類號】S646.12