摘要
为研究合适的花菇干燥方式,比较了热风干燥、微波干燥、真空冷冻干燥对花菇品质的影响。结果表明:真空冷冻干燥对花菇结构损伤最小,干燥的花菇复水比高、收缩率小,具有良好的色泽品质,可溶性蛋白和可溶性糖的保留率高,可接受度较高,但真空冷冻干燥所需时间长、能耗大,且设备成本高,适合高品质的花菇生产。与真空冷冻干燥相比,热风干燥的花菇复水比和收缩率差异不明显,香味浓郁,且干燥能耗低,适合工业化大规模制备干花菇。微波干燥效率高、能耗小,但微波干燥的花菇收缩严重,复水比低,营养物质损失较多,需要进一步优化才能适用于花菇干燥。
To select a suitable drying method for Lentinus edodes,the effects of hot air drying,microwave drying,and vacuum freeze-drying on the quality of L.edodes were studied.The results showed that vacuum freezedrying had the least damage to the structure of L.edodes,and the dried L.edodes had a high rehydration ratio,low shrinkage rate,good color quality,high retention rate of soluble protein and soluble sugar,and high acceptance.However,vacuum freeze-drying required a long time,high energy consumption,and high equipment cost,making it suitable for high-quality L.edodes production.Compared with vacuum freeze-drying,the difference in rehydration ratio and shrinkage rate of dried L.edodes by hot air drying was not significant,the aroma was rich,and the drying energy consumption was low,making it suitable for industrial large-scale preparation of dried L.edodes.Microwave drying had high efficiency and low energy consumption,but L.edodes dried by microwave had severe shrinkage,low rehydration ratio,and significant nutrient loss.This method needed further optimization to be suitable for L.edodes drying.
作者
陈冰洁
刘贵阁
路遥
乔勇进
CHEN Bingjie;LIU Guige;LU Yao;QIAO Yongjin(Agri-food Storage and Processing Research Center,Shanghai Academy of Agricultural Sciences,Agri-food Storage and Processing Engineering Technology Research Center of Shanghai,Shanghai 201403,China;Shanghai Fengxian High School,Shanghai 201400,China)
出处
《上海农业学报》
2023年第2期82-87,共6页
Acta Agriculturae Shanghai
基金
农业科技研发项目(香菇干燥脱水工艺及品质提升技术研究)
上海市科学技术委员会研发平台专项(18DZ2291300)。
关键词
花菇
干燥方式
品质
Lentinus edodes
Drying method
Quality
