摘要
研究热风干燥、微波干燥、真空干燥、冷冻干燥以及远红外干燥5种干燥方式对香菇的营养成分包括水分、灰分、粗脂肪、蛋白质、粗纤维、干物质、高分子多糖和总糖,物理性质包括复水比、感官质量和组织结构的影响。综合上述指标,冷冻干燥对香菇的营养成分影响最小,其次是真空干燥,最差的是热风干燥;复水比和感官质量最好的是冷冻干燥,其次是真空干燥,微波干燥的香菇较差。
Mushroom nutrients included moisture, ash content, crude fat, protein, crude fiber, dry matter, polymer polysaccharide and total sugar and physical properties included rehydration, sensory quality and structure and organization was analyzed at different drying methods which included hot air drying, microwave drying, vacuum drying, freeze drying and far infrared drying. A combination of the index, freeze drying had lest effect on mushrooms nutrtion constituent, next was the vacuum drying, and the worst was microwave drying freezing drying mushroom had the best rehydration and sensory quality, followed by vacuum drying, and the microwave drying mushroom was poorer.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第17期259-262,共4页
Science and Technology of Food Industry
关键词
香菇
干燥方式
品质
lentinus edodes drying
quality
