Study on Process Optimization of Freeze-dried Pleurotus ostreatus and its Effect on Quality
SUN Ya-nan
ZHAO Shu-fang
LI Wen-xiang
HU Xin-lei
FAN Ming-cong
Abstract：Based on the Pleurotus ostreatus as the experimental material, made freeze-dried Pleurotus ostreatus with vacuum freeze drying technology. The single factor and orthogonal experiment were used to study the four factors(blanching temperature, blanching time, the concentration of the impregnation liquid, precool final temperature)on the quality of freeze-dried sensory score, determining the best Pleurotus ostreatus freeze-drying process: blanching temperature 80℃, blanching time 90s, impregnation liquid concentration 2.5%, the precool final temperature -19℃. The process can maintain the Pleurotus ostreatus own color flavor in the greatest extent, and improve the quality of freeze-dried Pleurotus ostreatus .
Keywords：Pleurotus ostreatusvacuum freeze dryingsingle factor experimentorthogonal test
Publication Date：2015-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 10-14 )