蘑菇速冻工艺及护色的研究

Study on Quick Freezing Technology and Colour Preservation of Mushrooms

速冻蘑菇由于能最有限度地保持新鲜蘑菇的原有状态、色泽风味和营养成分,而倍受国内外消费者青睐。本文提出了速冻蘑菇的加工工艺流程,并对蘑菇原料的酶促褐变机理及护色方法进行了分析研究。

Because quick frozen foods can best preserve their natural freshness , pigments and flavors, nutrient contents, it has been internationally acknowledged as the best technique offoods storage and processing. This paper introduces the technological processing of the quick freezing of mushrooms, and makes an analytically study of the principle of brown staining by enzyme catalysis and the method of preserving the nataral Colour of mushrooms.