高压二氧化碳技术速冻双孢菇工艺优化
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering（2011）
Abstract
为解决果蔬速冻加工产品冻结时间长、易发生干耗的问题,该研究采用了高压二氧化碳技术(high pressure carbon dioxide,HPCD)对双孢菇进行了速冻.原料在热烫钝酶的基础上,通过单因素试验和正交试验,结合速冻产品感官评价试验对速冻工艺参数进行了优化.结果表明:HPCD速冻双孢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4 min,且卸压时间为影响速冻产品品质最显著因素.HPCD速冻技术具有良好的工业化前景.
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Key words
Agaricus bisporus,Agricultural products,High pressure carbon dioxide,Optimization,Quality control,Quick freezing,Sensory evaluation
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