高压二氧化碳技术速冻香菇工艺-食品科学.pdf

※工艺技术 食品科学 2011, Vol. 32, No. 12 5 1 1 1 1 2 1 , 谭熙耀 ，胡小松 ，李淑燕 ，庞雪莉 ，肖丽霞 ，吴继红 * (1. 中国农业大学食品科学与营养工程学院，北京 100083 ；2.扬州大学食品学院，江苏 扬州 225001) 采用高压二氧化碳技术(high pressure carbon dioxide，HPCD)对香菇进行速冻，以期解决国内食用菌速冻技 术存在的能耗大、成本高的问题。在原料热烫钝酶的基础上，通过单因素试验和正交试验，并结合速冻产品感官 评价对工艺条件进行优化。结果表明：HPCD 速冻香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 4min ，且卸压时间为影响速冻产品品质的最显著因素。 香菇；速冻；高压二氧化碳；感官品质 Optimization of Quick Freezing Technology of Lentinus edodes Using High Pressure Carbon Dioxide 1 1 1 1 2 1, TAN Xi-yao ，HU Xiao-song ，LI Shu-yan ，PANG Xue-li ，XIAO Li-xia ，WU Ji-hong * (1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China； 2. College of Food Science and Engineering, Yangzhou University, Yangzhou 225001, China) Abstract：High pressure carbon dioxide (HPCD) was applied to quick-freeze shiitake (Lentinus edodes) in order to reduce energy consumption and cost. After being blanched in boiling water, the mushroom was subjected to HPCD treatment. By using one- factor-at-a-time and orthogonal array design methods, operating parameters such as initial temperature and pressure of the reaction vessel and pressure-relieving time were optimized for maximum sensory evaluation of quick-frozen products. Results showed that the optimum HPCD conditions were as follows: 6 ℃ initial temperature, 7 MPa initial pressure and 4 min pressure- relieving time. In addition, pressure-relieving time had the most significant influence on the sensory quality of quick-frozen shiitake among the parameters. Key words ：Lentinus edodes ；quick freezing ；high pressure carbon dioxide ；