摘要
采用液氮速冻 ,探讨在不同冻结条件下鸡油菌的冻结温度曲线及冻结温度与解冻后鸡油菌的汁液流失率之间的关系。结果表明 :在 - 6 0℃对鸡油菌进行冻结时 ,出现了明显的冻结三阶段现象 ,而在其它温度下冻结时此三阶段不明显 ;建议采用 - 80℃以下温度进行冻结 ,冻品在 - 2 6℃冰箱中冻藏 6个月 ,解冻后的汁液流失率低于 2 7%。
The cantharellus cibarius freezing technics was studied through analyzing the freezing curve at different temperature,freezing speed and juice leakage by liquid nitrogen flash freezer.The results showed that there were obvious three freezing stages by freezing in -60℃,but the three freezing stages were not obvious by liquid nitrogen flash freezer in other temperature.The author proposed that freeze this mushrooms under -80℃,frozen food were stored 6 months at (-26℃,)its juice leakage less than 2.7% after thawing.
出处
《中国食用菌》
北大核心
2004年第2期56-58,共3页
Edible Fungi of China
关键词
鸡油菌
液氮速冻
冻结温度
汁液流失率
保藏
liquid nitrogen flash freezer
Cantharellus cibarius
Freezing technics
