脉动压腌制双孢菇工艺参数优化

为提高食用菌腌制速率,应用脉动压技术,以双孢菇为试验对象,选取盐溶液质量分数、高压幅值、脉动比(高压保持时间与常压保持时间之比)为影响因素,通过单因素及正交试验,考察双孢菇腌制过程中脱水率和进盐率的变化,对双孢菇脉动压腌制工艺进行优化。结果表明:除盐溶液质量分数对脱水率和进盐率的影响显著(α=0.1)外,其他因素对脱水率和进盐率影响均不显著。综合考虑脱水率和进盐率2个指标得出,在渗透时间27min的条件下,腌制双孢菇的优化参数为盐溶液质量分数7.5%,高压幅值130kPa,脉动比3min/6min,脱水率和进盐率分别为52.84%和0.86%。将该技术用于双孢菇腌制,可丰富食用菌加工品种,并极大提高脱水速率,为双孢菇腌制生产工艺革新提供理论和技术支持。

Optimization of technical parameters of pickling on agaricus bisporus under pulsed pressure

In order to enhance the pickling efficiency of edible fungi, the pulsed pressure technology was used in quick pickling process of agaricus bisporus. Mass fraction of salt solution, pressure and pulsation ratio were selected as influencing factors. Single factor experiment and orthogonal experiments were conducted to optimize the processing parameters, and the variations of water lose rate (WL) and salt gain rate (SG) during pickling were investigated. The results showed that WL and SG were only influenced significantly by mass fraction of salt solution. The optimal parameters under the pickling time of 27 min were obtained as follows: mass fraction of salt solution was 7.5%, pressure was 130 kPa, and pulsation ratio was 3 min/6 min, which could provide 52.84% WL and 0.86% SG. The application of this technology in pickling of agaricus bisporus can enrich processing products and improve drying rate greatly. The research can provide theoretical and technical supports for innovation of production technology.