杏鲍菇真空预冷工艺优化研究

Studies on Optimization of Vacuum Cooling Technology of Pleurotus eryngii

以成都郫县杏鲍菇(Pleurotus eryngii)为试验材料,采用真空预冷技术,探讨了不同预冷终温、添加雾化水量、预冷室装载率对杏鲍菇预冷效果的影响。试验结果表明,预冷终温越低,杏鲍菇失重率就越大,预冷终温每降低1℃,菇体水分蒸发失重率增加约0.3%;随着添加雾化水的增加,杏鲍菇失重率有所减小,预冷时间显著缩短;杏鲍菇失重率随着预冷室装载率的增加而略有减小,但装载率对企业的生产效率影响极大;真空预冷终温设计为+4℃,添加雾化水量3.0%以下,装载率60%左右,在此工艺条件下预冷失重率为1.2%,预冷时间为14 min,杏鲍菇预冷后感官品质良好。

The effects of the final temperature, filling water and loading rate on vacuum cooling of Pleurotus eryngii from Pixian of Chengdu were investigated. The results showed that the final cooling temperature is lower, then the weightlessness rate of P. eryngii is higher, the final cooling temperature reduced by I^C, then the mass loss of water evaporation in mushroom body increased by about 0.3%. Meanwhile, the weightlessness rate and cooling time decreased with the increasing of filling water. Moreover, the weightlessness rate decreased with the increase of cooling chamber loading rate, but the loading rate had a great influence on the produetion efficiency of corporation. Sensory quality of P. eryngii after vacuum cooling was better at the conditions of final vacuum cooling temperature of ＋4~C, adding filling water below 3.0%, the loading rate of 60%, and its weightlessness rate of cooling was 1.2%, the cooling time was 14 min.