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قیمت 5 تا 9 هزار تومانتلفن تماس برای خرید: 09128431824بلانچ قارچ خرید و فروش قارچ بلانچ بلانچ قارچ دکمه ای بلانچ قارچ خوراکی
مقالات مرتبط با بلانچ کردن قارچ: ادامه مطلب مراجعه نمایید
تاثیر مایکرویو و بخارHTST بلانچ قبل از خشک کردن روی آنزیم ها و مواد غذایی قارچ دکمه ای
Effects of Microwave and HTST Steam Blanching before Drying on Enzymes and Nutrients of Agaricus Bisporus
Effects of microwave and high temperature-short time steam on polyphenol oxidase activity (PPO) and ascorbic acid content of Agaricus bisporus were studied in this paper. Through the single-factor experiment of microwave intensity (w/g),microwave processing time (t1),steam strength (Pa/g),steam treatment time (t2),orthogonal test was designed. With the comprehensive evaluation and analysis of effects of PPO inactivation and ascorbic acid content,the optimum condition was determined:microwave intensity 5.656 w / g,microwave processing time (t1) 120s,steam intensity 2.69 Pa / g,steam treatment time (t2) 80s ,which got the highest evaluation score. Then we did a comparative study among the optimal results of combined with the microwave and high-temperature steam blanching,results of hot water blanching,results of single microwave and results of single high-temperature steam blanching,which reflected that the way of combined with microwave and high temperature steam combined with had advantages.
http://en.cnki.com.cn/Article_en/CJFDTOTAL-GZJB201004004.htm
مقاله 2008: تغییر بافت قارچ و ترکیب دیواره سلولی طی پروسه بلنچ کردن قارچ
Changes in Mushroom Texture and Cell Wall Composition Affected by Thermal Processing
ABSTRACT: The effects of thermal processing, calcium, and storage time on texture and cell wall composition of mushrooms were investigated. Whole fruit-bodies were blanched and retorted with addition of 0, 5, or 25 mMCaCl2. Firmness was determined as force for puncturing and toughness as shear force. Alcohol-insoluble fractions were extracted from fresh, blanched, and processed mushrooms. Proteins, carbohydrates, and chitin were analyzed in sequential extracts of alcohol-insoluble solids. Blanching caused an increase in force for puncturing but reduced force for shear. Further retorting did not affect texture, but toughness increased during storage. Calcium increased values for both textural characteristics possibly due to formation of cross-links between proteins and polysaccha-rides.
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2004.tb17885.x/abstract
پتنت مقاله تجاری: روشی جدید برای بلانچ کردن قارچ
Method for treating mushrooms and a system for performing the samewww.freepatentsonline.com/EP2191728.html
تاثیر روش های مختلف بلانچ بلنچ کردن قارچ بر روی مواد غذایی آن
Acid and EDTA blanching effects on the essential element content of mushrooms (Agaricus bisporus)
Abstract
Many chemicals such as citric acid, ascorbic acid hydrogen peroxide and ethylene diamine tetraacetic acid (EDTA) have been used as browning inhibitors as well as to control spoilage during storage and canning operations. In this study, four essential mineral elements were determined in fresh and blanched mushrooms (Agaricus bisporus). The effects of citric acid and EDTA blanching on the copper, zinc, iron and manganese content of mushrooms were investigated. Statistical analysis indicated that the differences in Fe, Cu, Mn and Zn levels between fresh and blanched mushrooms were not significant for citric acid blanching. However, mushrooms blanched with EDTA solutions contained significantly lower concentrations of Fe and Cu than those found in fresh mushrooms on a dry weight basis.
© 2000 Society of Chemical Industry
http://onlinelibrary.wiley.com/doi/10.1002/1097-0010%28200011%2980:14%3C2074::AID-JSFA746%3E3.0.CO;2-I/abstract?deniedAccessCustomisedMessage=&userIsAuthenticated=false
بلانچ با اسید سیتریک بلانچ ای دی تی ای بلانچ اسید اسکوربیک بلانچ بلنچ آب اکسیژنه اهن روی مس قارچ دکمه ای خوراکی قارچ بلانچ شده بلنچ شده
بلنچ بلنچینگ اهمی قارچ ها و مقایسه با سایر و روش ها
OHMIC BLANCHING of MUSHROOMS
ABSTRACT
Mushrooms that are to be canned are typically blanched for long times to preshrink them. Our objectives were to compare the weight and volume loss of mushrooms during blanching under conventional and ohmic heating conditions and to investigate waveform and frequency effects of ohmic heating. In our setup, it was possible to heat mushroom caps with ohmic heating to above 70C in 40 s while maintaining a 50% solid mushroom content in water. Weight loss predicted using previously published kinetic models, and internal mushroom temperature data suggested that substantially greater shrinkage occurred than attributable to temperature alone. Shrinkage predictions were more consistent with experimental values when the temperature of the surrounding medium was used as a basis, suggesting that some combination of thermal and nonthermal permeabilization mechanisms may be in action. Ohmic blanching offers the advantage of being able to maintain a high solids content during blanching compared to the use of excessive amounts of water (60 kg/400 L) in conventional blanching. Frequency and waveform did not affect the weight loss during ohmic blanching in the range studied. Ohmic heating may have potential for this application due to its rapid, volumetric heating rates, and the enhancement of mass transfer even at relatively low temperatures.
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.2004.tb00619.x/abstract
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