摘要
以美味牛肝菌为试材,研究其在速冻过程中菌落总数和霉菌总数的变化,不同解冻时间、不同冻藏时间和不同冻藏温度下菌落总数的变化。结果表明,菌落总数和霉菌总数在速冻过程中逐渐减少;而速冻后,则随着冻藏时间的延长而增加,至货架期5 d后升至最高。速冻美味牛肝菌菌落总数随着解冻时间的延长而升高;随着冻藏时间的延长而缓慢增长,尤其冻藏12个月后增长较快;在不同冻藏温度下,表现为冻藏温度越低,菌落总数增长越慢。
The Boletus edulis are used as experimental materials in this paper. This study researches the variation of the total number of colonies and fungi during the freezing process, and the variation of the total number of colonies after different thawing time and storage time and temperature. The results show that the total number Of colonies and fungi reduced gradually in the freezing process, and increased with the extension of storage time after frozen, the total number rose to the highest after the shelf life of 5 days. The total number of colonies of frozen Boletus edulis grew with the increase of the thawing time, grew slowly with the extension of storage time, especially grew rapidly after storage of 12 months. It showed that the lower of the storage temperature, the slower of the total number of colonies grew.
出处
《农产品加工（下）》
2016年第8期15-17,共3页
Farm Products Processing
基金
云南省应用基础研究计划青年项目"速冻美味牛肝菌微生物动态变化规律研究"(2013FD086)
关键词
速冻美味牛肝菌
菌落总数
霉菌总数
frozen Boletus edulis
total number of colonies
total number of molds
