摘要
采用液氮速冻,研究在不同的冻结温度下黑牛肝菌的冻结温度曲线及其冻结速度和汁液流失率之间的关系等.结果表明:对黑牛肝菌进行缓慢冻结时,出现了明显的冻结三阶段现象,而在液氮速冻时此三阶段不明显;建议采用-80℃以下温度进行冻结,冻品在-26℃冰箱中冻藏6个月,解冻后的汁液流失率低于2.4％.
The Boletus aereus freezing pattern was studied through analyzing the freezing curve at different temperature, freezing speed and juice leakage by liquid nitrogen flash freezer.The results show that there are three freezing stages by slow freezing, but the three freezing stages are not obvious by liquid nitrogen flash freezer. The propoal is to freeze the mushroom under-80℃,the frozen food is stored 6 months at-26℃,and its juice leakage is less than 2.7% after thawing.
出处
《昆明理工大学学报（理工版）》
2004年第5期120-123,共4页
Journal of Kunming University of Science and Technology(Natural Science Edition)
