食品工艺学论文分析.doc

双孢蘑菇的保鲜与贮藏 引言 双孢蘑菇又称白蘑菇、蘑菇、洋蘑菇，是世界性栽培和消费的菇类子实体中等大，宽5-12cm，初半球形，后平展，白色，光滑，略干渐变，边缘初期内卷。菌肉白色，厚，伤后略变淡红色，具蘑菇特有的气味。双孢蘑菇每100g鲜品中约含3.7g、0.2g、糖3.0g、纤维素0.8g、磷110mg、钙9mg、铁0.6mg。双孢蘑菇含有多种、、、、、、原等。双孢蘑菇所含的酪氨酶有明显降低血压作用，的醌类化合物与巯基结合，可抑制合成，在医学上，有抑制细胞活性后熟过程是导致采后蘑菇变质的原因。质量的变化表现为菌盖褐化、开伞，微生物感染和组织消耗。这个问题可通过冷藏，气调，减压，化学，微孔薄膜，辐照，微波，电磁，电离等一系列保鲜方法得以缓解，蘑菇保鲜技术以其后熟过程中的微生物学特性研究为基础，尤其是生理生化变化直接影响对保鲜技术的研究与应用，双孢蘑菇后熟与酪氨酸酶，蛋白酶的活性，呼吸作用，碳水化合物，含氮物质，有机酸及维生素等成分的变化有关，并受温湿度，氧气含量，膜渗透，激活剂和抑制剂的影响。蘑菇褐变由酶促褐变，非酶促褐变，微生物感染等多种因素引起。枯萎由失水和组织消耗引起。目前开发了十几种蘑菇保鲜技术，其保鲜机理已基本探明。 The keeping freshnss methods have been a key factor that influences the shelflife and product quality of the cultivated mushrooms (A.bisporus). To study these techniqued is considerabiy high economical vaiue. The after-ripening phase is the cause of the deterioration of harvested mushrooms. The deterioration of mushrooms was shown mainly by browning and opening of the pilci ,infection of microbes ,as well as tissue consumption.However ,the problem can be alleviated by various methods such as frozen storage ,controlled atmosphere storage, depressor storage ,micro-poreplastic bagstorage ,irradition ,chemical ,microwave ,electromagnetic and ionization processingetal. The keeping freshness methods are based on the studies of mushroom biological characteristics during the after-ripening phase .The physiological and biochemical change during this process gives direct impact on the research of application of the keeping freshness . The after-ripening of mushrooms is associated with the change of the activity of tyrosinase and proteinase、breathing action、the change of carbohydrate ,nitrogenous compound ,organic acids as well as vitamins , and is also influenced by temperature ,moisture ,oxidation-reduction potential ,oxygen content ,membrane permeability ,activator and inhibitor .Browning is caused by enzymic reaction ,non-enzymic reaction (such as Maillard reaction) and microbial contamination ,Withering is due to water losing and tissue consumption