[1]倪淑君,王延锋,韩省华,等.真空预冷技术在姬菇保鲜上的应用研究[J].黑龙江农业科学,2014,(05):110-112.
NI Shun-jun,WANG Yan-feng,HAN Sheng-hua,et al.Research on Vacuum Precooling Technology on Pleurotus cornucopiae Preservation[J].HEILONGJIANG AGRICULTURAL SCIENCES,2014,(05):110-112.
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NI Shun-jun,WANG Yan-feng,HAN Sheng-hua,et al.Research on Vacuum Precooling Technology on Pleurotus cornucopiae Preservation[J].HEILONGJIANG AGRICULTURAL SCIENCES,2014,(05):110-112.
真空预冷技术在姬菇保鲜上的应用研究
《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S]
卷:
期数:
2014年05
页码:
110-112
栏目:
出版日期:
2014-05-10
- Title:
- Research on Vacuum Precooling Technology on Pleurotus cornucopiae Preservation
- 文章编号:
- 1002-2767(2014)05-0110-03
- 分类号:
- S646
- 文献标志码:
- A
- 摘要:
- 为探讨真空预冷对姬菇的保鲜效果,以姬菇为原料,以感官品质和菇体失水率为评价指标,对比研究经真空预冷处理与未经处理的姬菇在4、10和27℃ 3种条件下的储藏情况。结果表明:采用真空预冷,可以减缓姬菇感官品质及失水率的下降速度,有效延长贮藏期。
- Abstract:
-
In order to study the preservation effect of vacuum precooling on Pleurotus cornucopiae,taking Pleurotus cornucopiae as experimental materials and taking sensory score and mushroom body weight loss rate as two evaluation indexes,the contrast research was carried out under the condition of three kinds of storage(4,10 and 27℃)between vacuum cold treatment and non vacuum condition.The results showed that the vacuum cooling samples could slow the drop speed of sensory quality and mushroom body weight loss rate,and it could prolong the storage period effectively.
参考文献/References:
[1]巫光宏,詹福建,詹爱军,等.姬菇采后贮藏过程中集中酶活性变化的研究[J].食用菌学报,2005,12(4):17-21. [2]陶菲.真空预冷对白蘑菇贮藏品质的影响[J].食品与机械,2006,22(2):45-49. [3]刘斌,邹同华.真空槽内不同装载对真空预冷效果的影响[J].天津大学学报,2007,40(10):1171-1175.
备注/Memo
收稿日期:2014-01-20 基金项目:公益性行业(农业)科研专项经费资助项目(2013-03080);黑龙江省应用技术研究与开发计划项目(GC-13B107) 第一作者简介:倪淑君(1965-),女,黑龙江省依兰县人,硕士,研究员,从事食用菌等农牧循环方面的研究和应用。E-mail:hnknmxh@163.com。
更新日期/Last Update:
2014-08-09