农产品加工（下半月）
農產品加工（下半月）
농산품가공（하반월）
AEM RODUCTS ROCESSING
2015年
1期
1-3,6
,共4页
张沙沙%张利菁%邓雅元%郭永红
張沙沙%張利菁%鄧雅元%郭永紅
장사사%장리정%산아원%곽영홍
双孢蘑菇%外包装%温度%品质
雙孢蘑菇%外包裝%溫度%品質
쌍포마고%외포장%온도%품질
Agaricus bisporus%outer packing%temperature%quality
模拟速冻食用菌流通过程中，冷链中断后外包装和环境温度对速冻食用菌品质的影响。结果表明，冷链中断后速冻双孢蘑菇的水分含量由93.30%下降到90.96%以下；随着冷链中断时间的延长，速冻双孢蘑菇的菌落总数呈先升高后降低的趋势。当外界环境温度为5±0.5℃，运输时间少于7 h；外界环境温度为15±1℃时，运输时间少于5 h，以及外界环境温度为25±2℃时，运输时间少于2 h的3种情况下，可用泡沫箱等保温运输食用菌速冻品。
模擬速凍食用菌流通過程中，冷鏈中斷後外包裝和環境溫度對速凍食用菌品質的影響。結果錶明，冷鏈中斷後速凍雙孢蘑菇的水分含量由93.30%下降到90.96%以下；隨著冷鏈中斷時間的延長，速凍雙孢蘑菇的菌落總數呈先升高後降低的趨勢。噹外界環境溫度為5±0.5℃，運輸時間少于7 h；外界環境溫度為15±1℃時，運輸時間少于5 h，以及外界環境溫度為25±2℃時，運輸時間少于2 h的3種情況下，可用泡沫箱等保溫運輸食用菌速凍品。
모의속동식용균류통과정중，랭련중단후외포장화배경온도대속동식용균품질적영향。결과표명，랭련중단후속동쌍포마고적수분함량유93.30%하강도90.96%이하；수착랭련중단시간적연장，속동쌍포마고적균락총수정선승고후강저적추세。당외계배경온도위5±0.5℃，운수시간소우7 h；외계배경온도위15±1℃시，운수시간소우5 h，이급외계배경온도위25±2℃시，운수시간소우2 h적3충정황하，가용포말상등보온운수식용균속동품。
The article simulates on the effect of outer packing and environmental temperature after cold chain interruption on quality during transport of quick-frozen Agaricus bisporus. The results show that: moisture content decreased from 93.30% to less than 90.96% during the cold chain interruption time. As the extension of the cold chain interruption time, the total plate count of frozen Agaricus bisporus reduced after the first rise trend. Under three conditions as the temperature of the external environment for 5±0.5℃, and the logistics time is less than 7 h, the temperature of the external environment for 15±1℃, and the logistics time is less than 5 h, the temperature of the external environment for 25±2℃, and the logistics time is less than 2 h, the quick-frozen products edible mushroom can be transported with heat preservation such as foam box.
