摘要
为研究真空冷冻干燥方法对杏鲍菇片干燥特性及品质的影响,采用热烫-真空冻结、不热烫-真空冻结、热烫-常压平板冻结、不热烫-常压平板冻结4种方法进行真空冷冻干燥对比试验和分析。结果表明,杏鲍菇片在冻结阶段的冻结失水率差异显著,由高到低分别是热烫-真空冻结组(39.94%)、不热烫-真空冻结组(33.80%)、不热烫-常压平板冻结组(6.03%)、热烫-常压平板冻结组(4.34%)(P<0.05);干燥工艺耗时由短到长分别为热烫-真空冻结组(10.3 h)、不热烫-真空冻结组(11.7 h)、热烫-常压平板冻结组(15.2 h)、不热烫-常压平板冻结组(16.5 h),差异显著(P<0.05)。热烫-真空冻结组、热烫-常压平板冻结组冻干样品复水比分别为8.46、8.43,显著高于另外不热烫的2组冻干样品(P<0.05);不热烫-真空冻结组冻干样品体积收缩比为0.73,显著低于其他3组(P<0.05);2种常压平板冻结组冻干样品综合色差指标ΔE显著高于2种真空冻结组,其中不热烫-常压平板冻结组ΔE值最高(8.06);真空冻结组冻干样品硬度显著高于常压平板冻结组,热烫前处理可显著减少冻干样品硬度(P<0.05)。微观组织扫描电镜观察结果显示,不热烫-真空冻结组冻干样品组织网孔结构致密,排列杂乱,细胞壁出现褶皱、收缩、卷曲现象,而其他3组冻干样品组织内部形成了蓬松饱满的多孔构造,网孔边界清晰,排列相对规则,2种常压平板冻结组冻干样品网孔结构孔隙明显大于2种真空冻结冻组。
In order to investigate the effect of different vacuum-freezing drying methods on the drying characteristics and qualities of Pleurotus eryngii slices,comparative experiments and analysis were performed based on four different vacuum-freezing drying methods including hot-water-blanching-vacuum-freezing group（ HWBVF）, vacuum-freezing group（ VF）,hot-water-blanching-plate-freezing group（ HWBPF）,plate-freezing group（ PF）. The results showed that significant difference was observed in mass loss rate of Pleurotus eryngii slices during freezing process in the four groups,which was ranked in a descending order as HWBVF 39.94%,VF33. 80%,PF 6. 03% and HWBPF 4. 34%（ P〈0. 05）.Drying process time for the four groups was ranked in a ascending order as HWBVF 10. 3 h,VF 11. 7 h,HWBPF15. 2 h and PF 16.5 h,also showing significant difference（ P0. 05）. Rehydration ratio of dried samples in HWBVF and HWBPF was 8.46 and 8.43,respectively,which was significantly higher than that in the other groups without hot-water blanching（ P0. 05）. Shrinkage ratio of dried samples in VF was 0. 73,significantly smaller than those in the other three groups（ P0. 05）. The comprehensive color difference ΔE of dried samples in HWBPF and PF was obviously higher than those in HWBVF and VF,and the highest ΔE 8.06 happened in PF. Hardness of dried samples in HWBVF and VF was significantly higher than that in HWBPF and PF,and hot-water blanching obviously reduced freeze-dried samples＇ hardness（ P0. 05）. It was found from the photographs of scanning electron microscopy that porous structure of dried samples in VF was dense,arranged in disorder,showing wrinkles,shrinkage,curl shape in cell walls. However,fluffy porous structure,clear mesh boundary and relatively neat arrangement were observed in the microstructure of dried samples in the other three groups. And hole dimension of the porous structure of dried samples in HWBPF and PF was significantly larger than that in HWBVF and VF.
作者
王海鸥
扶庆权
陈守江
张李阳
王蓉蓉
张伟
华春
WANG Hai-ou;FU Qing-quan;CHEN Shou-jiang;ZHANG Li-yang;WANG Rong-rong;ZHANG Wei;HUA Chun(School of Food Science,Nanjing Xiaozhuang University,Nanjing 211171,China)
出处
《江苏农业学报》
CSCD
北大核心
2018年第4期904-912,共9页
Jiangsu Journal of Agricultural Sciences
基金
国家自然科学基金青年科学基金项目(31301592)
农业部现代农业装备重点实验室开放课题(201604002)
常州市科技支撑计划(农业)项目(CE20152017)
南京晓庄学院人才引进项目(2013xzrc04)
关键词
真空冷冻干燥
杏鲍菇
品质
vacuum freeze-drying
Pleurotus eryngii
quality
