摘要
采用喷雾式流态化液氮速冻及缓冻,探讨了选用不同的筛板、风速和食品层高时,白灵菇的流化状态,冻结速率与解冻后冻品汁液流失率之间的关系等。结果表明:选用开孔率为50%,孔径为5mm的筛板,用3.0m/s的循环风速对床层高度为7cm的新鲜白灵菇进行流态化速冻效果最佳;建议采用-60℃以下温度进行冻结,冻品在-26℃冰箱中贮藏9个月后,解冻时的汁液流失率低于4.9%。
Using slow freezing and liquid nitrogen quick freezing by spray fluidization, the Pleurotus ferulate varnebrodensis lenzi was studied through analyzing its flow 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 showed that the optimal conditions were using the sieve plate of 50% porosity and 5mm pore size at 7cm layer height of the food by 3.0m/s wind speed.When this mushroom was freezed under-60℃, stored 9 months at -26℃, its rate of juice leakage was less than 4.9% after thawing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第5期238-240,共3页
Science and Technology of Food Industry
关键词
白灵菇
液氮速冻
冻结工艺
流态化
汁液流失率
Pleurotus ferulate varnebrodensis lenzi
liquid nitrogen quick freezing
freezing technology
flow state
rate of juice leakage
