对蘑菇产品冷冻干燥过程微生物控制的研究

Research of Controlling Microbiological During the Processing of FD Mushroom Products

对冷冻干燥蘑菇加工过程微生物控制的研究表明,采用质量分数为10～15×10-6的ClO2进行喷淋清洗消毒,喷淋压力应大于9.8kPa,冲洗总时间宜控制在190～240s,可有效降低蘑菇冻结前的原始菌数。冻结对微生物有较大的杀伤力,冷冻蘑菇适宜的温度为-22℃左右,以中速进行冻结,时间不少于4h,可将产品微生物指标降低到可接受的水平。脱水后的产品要求加工车间相对湿度每天(班前、班后)都控制在50%以下,可有效抑制车间微生物的生长繁殖。

Research has shown that original germs of mushroom can be reduced effectively before mushroom is frozen under below three conditions： spraying mushroom by using 10-15 mg/kg ClO2, the pressure of spraying is min. 1.0 kg/cm^2, total time of washing controlled 190-240 seconds. Because freezing is more execution to microbiological, the freezing temperature should be controlled about minus 22 degree. Freezing speed should be medium, time is not less than 4 hours. Such can reduce the index of microbiological into the level we can accept. The moisture of workshop should be kept under 50% after ＆ before working every day after material is dehydrated, which can prevent microbiological from breeding effectively.