摘要
为探究何种干制方式适于新鲜茶树菇的采后处理,比较研究了热风干燥、真空冷冻干燥、远红外干燥以及真空干燥四种干制方式对茶树菇营养品质包括粗蛋白质、粗脂肪、粗纤维、维生素C、还原糖和游离氨基酸,物理性质包括复水性、感官和色差等,以及功能性成分粗多糖、多酚和黄酮类物质的影响。结果表明,四种干制方式产品除维生素C、还原糖外其他营养品质均无显著差异,游离氨基酸中Val、Leu、Phe、Trp、Tyr、Cys、Ala和Arg在冷冻干燥产品与其他三种干燥样品之间差异显著;物理性质上,冷冻干燥样品复水、复原性都较好,但香味不如其他三种干制方式;多酚、黄酮含量在四种干燥方式之间均存在显著差异。冻干对营养成分和功能成分以及干制品感官、复水等特性影响较小,最适于茶树菇的采后干燥处理,其次是远红外干制处理。
In order to explore what kind of drying methods being suitable for post harvest processing of Agrocybe aegerita, nutrients included moisture, crude protein, crude fat, crude fiber and vitamin C, reducing sugar and free amino acids （FAA）, and physical properties included rehydration, sensory quality, chromatism, and functional components included crude polysaceharide, polyphenol and flavonoid of Agrocybe aegerita were analyzed at different drying methods which included hot air-drying, freeze-drying, far infrared-drying and vacuum-drying. The results showed that the quality of four drying products except for vitamin C and reducing sugar was unsignificantly different; Part of free amino acids of the freeze-drying product such as Val, Leu, Phe, Trp, Tyr, Cys, Ala, and Arg was significantly different from other three dry samples. The rehydration and reconstitution of product processed by freeze-drying were better than that of other three products. The contents of total polyphenol and flavonoid in Agrocybe aegerita processed by different drying methods differed significantly, freeze-drying was the best method, followed by far infrared-drying, a combination of the index, effect of freeze-drying on nutrition constituent, functional component, sensory quality and rehydration ofAgrocybe aegerita was the smallest, next was the far infrared-drying.
出处
《食品工业》
CAS
北大核心
2016年第7期146-150,共5页
The Food Industry
基金
重庆市教委科学技术研究项目(JK111219)
重庆文理学院校级科研项目(Y2013LX47)
关键词
茶树菇
干制方式
品质
Agrocybe aegerita
drying method
quality
