Mushrooms, Mushroom Liquid Co <sub> 2 </ Sub> Frozen Process

In this paper, Lentinus edodes and Agaricus bisporus were used for raw materials, three kinds of blanching method hot water, steam, microwave were used to study such as nutrient composition and sensory quality changes of 2 mushroom at different blanching temperature and time conditions first, power of peroxidase (Peroxidase, POD) activity. Liquid CO2 spray fluidization freezing device was used to study the flow conditions of 2 state mushroom in different specifications of the sieve plate, wind speed and mushroom bed height; The effect of the steam blanching, freezing and frozen storage on such as peroxidase activity, amino acids, mineral elements, vitamins and other components in two kinds of edible fungi, and drip loss relations at different freezing temperature, speed, and after thawing; the glass transition temperature thawing products Tg' of fresh and thawed products and the glass transition temperature Tg of freeze-dried products of Lentinus edodes and Agaricus bisporus were measured by DSC scan, and compared the nutritional loss at 1 year of 3 frozen glass preserved; The effects of temperature, pH, temperature and freezing conditions on PPO and POD activity in Lentinus edodes and Agaricus bisporus were studied, and so was POD activity changes in 2 kinds of edible fungi during frozen storage.The results showed that:97～99℃steam blanching was the best, while in the passive activity, sensory quality and nutritional ingredients in the two kinds of edible fungi keep the best; The best fluidization process parameters of Lentinus edodes was: screen aperture was 5mm, the opening rate was 50%, wind speed was 3.0 m·s-1～3.5 m·s-1, the bed height was 6cm; The best fluidization parameters Agaricus bisporus was: mesh aperture was 5mm, the opening rate was 40%, wind speed was 2.5 m·s-1～3.0 m·s-1, the bed height was 6cm; mushroom, After steam blanching, the 16 kinds of amino acids average loss rate of Lentinus edodes and Agaricus bisporus were 12.90%, 14.29%, mineral elements, vitamins and other components also have their own losses; 1 year after, frozen Agaricus bisporus and Lentinus edodes the loss of riboflavin and the rate of Ca was -60℃frozen at least, while -60℃frozen in sensory quality was better than the other two; The length of freezing curve flat segments (ie mid phase) of the cooling medium relevant the food and the temperature difference, the greater the temperature difference, the faster the freezing rate, freezing curve was flat in the stage of the shorter segment; The drip loss of Lentinus edodes, Agaricus bisporus was accelerated and less with the freeze rate; Lentinus edodes, Agaricus bisporus glass preserved freeze-dried products when the nutritional loss of at least; In Lentinus edodes, the PPO optimal temperature was 62℃, the optimum pH of 4.5, the POD optimum temperature 39℃, the optimum pH 6.8; In Agaricus bisporus, the PPO optimal temperature was 31℃, the optimum pH was 5.5; the POD optimum temperature was 41℃, the optimum pH was 6.9; PPO, POD in Lentinus edodes and Agaricus bisporus inactivation rate were decreased with increasing temperature at -75℃, -60℃, -45℃and -35℃(slow freezing) 4 freezing temperatures; POD activity of Lentinus edodes and Agaricus bisporus which frozen at -60℃after blanching and storing 9 months have been completely passivation, and POD of the samples which -60℃freezing without blanching and -35℃/slow freezing have different degrees of inactivation.