摘要
为了进一步开发利用鸡枞菌,对鸡枞菌进行深加工,以云南鸡枞菌为原料,采用真空冷冻干燥技术和超微粉碎技术,制得冻干鸡枞菌超微粉的工艺流程和技术要点。鸡枞菌最佳冻干工艺条件是:预冻温度为-26℃～-32℃,冻结平均速度1℃/min左右,冻结时间90～110 min,干燥仓真空度10 Pa以下,加热板温度25℃,冷阱温度为-35℃。得到的冻干鸡枞菌超微粉的平均直径9.02μm。
In order to further develops the use of Termitomyces albuminosus ,carried on the intensive processing to the Termitomyces albuminosus, raw material was the Terrnitomyces albuminosus, using the vacuum freeze drying technology with the technology of superfine grinding process. The best condition of freezed dry persirnrnon was. the expect freezing temperature.-26--32℃, the average freezing velocity： 1 ℃/min, freezing time 90-110 min, dry room vacuum degree. below 10 Pa, heating board temperature. 25 ℃, cooling well temperature. - 35℃, the average diameter of freezed dry Termitomyces albuminosus superfine grinder was 9. 02 μm.
出处
《北方园艺》
CAS
北大核心
2009年第6期214-215,共2页
Northern Horticulture
基金
云南省重点学科(西南林学院森林培育)资助项目(西林财500018)
关键词
鸡枞菌
真空冷冻干燥
超微粉碎
Terrnitomyces albuminosus
Vacuum freeze drying
Superfine grinding process
