基于离子电流盐渍蘑菇的工艺条件优化

Impregnation Technique Based on Ion Current in Mushroom Pickling Process

为了缩短盐渍时间,利用交变磁通在强电解质盐渍液回路体系生产由感应电动势驱动Na+、Cl-形成离子电流对蘑菇进行浸渍处理。结果表明,对孔隙率为41.4%的蘑菇进行离子电流处理后可使盐分质量分数快速增加,且明显高于常规湿法腌渍的蘑菇,渗盐量和结实度随质量分数和时间单调递增,通过电子显微镜观察微观结构发现蘑菇具有多孔结构且盐分聚集在样品内部组织。以盐渍液质量分数和处理时间为影响渗盐量的因素,通过单因素选择水平,根据Central-Composite星点试验设计原理,采用两因素四水平响应面进行分析得到渗盐量数学模型(R2=0.966 9)。使用回归模型的工艺参数进行预测和验证,得到经过盐渍液质量分数9.0%和35 min处理后的蘑菇平均含盐量为3.8%,表明回归模型拟合度较好。优化后的工艺可以完成对多孔状农产品和食品材料的快速盐渍处理。

In order to reduce the salting time for pickled mushrooms, this work established a rapid impregnation technique by which mushroom slices were immersed in a saline solution loop system and consequently subjected to Na+ and Cl-ion current generated by electromotive force through the alternating magnetic flux. The results showed the samples with a porosity of 41.4% could rapidly improve the infiltration of salt content after the ion current treatment than traditional pickling. Salt content and firmness of the mushroom were monotonically increased with increasing impregnation time and saline concentrations. Micrographs of the mushroom tissues subjected to ion current impregnation showed that mushroom possessed porous structure and the amount of salt appeared in the interior of the sample tissue. Saline concentration and processing time were identified to be main variables that influence pickling efficiency by the single-factor method. Based on the principles of central-composite design, the two variables at four levels of response surface analysis were employed to obtain a fitting model for salt content with correlation coefficient(R2) of 0.966 9. The fitting model developed for all responses was applied to predict the salt content of samples after ion current impregnation, and obtained mushroom slices with salt content of 3.8%. Verification results showed good fitting degree of the regression model. It is believed a rapid impregnation technique based on induced ion current would be advantageous for pickling process depending on the porous structure of agricultural products and food materials. This research provides references for the development of rapid impregnation technique.