食品科学 ›› 2020, Vol. 41 ›› Issue (11): 150-156.doi: 10.7506/spkx1002-6630-20190612-131

• 食品工程 • 上一篇    下一篇

干燥方式对香菇品质特性及微观结构的影响

张海伟,鲁加惠,张雨露,梁进,张梁   

  1. (安徽农业大学茶与食品科技学院,安徽省农产品加工工程实验室,安徽 合肥 230036)
  • 出版日期:2020-06-15 发布日期:2020-06-22
  • 基金资助:
    安徽省科技重大专项(17030701020);安徽省农产品加工产业技术体系专项(AHCYJSTX-16)

Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes)

ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang   

  1. (Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China)
  • Online:2020-06-15 Published:2020-06-22

摘要: 为了分析常用的3 种干燥方式对香菇干制品品质的影响,以新鲜整香菇为原料,采用三段式微波真空冷冻干燥(three-stage microwave vacuum freeze drying,TS-MVFD)、冷冻干燥(freeze drying,FD)、热风干燥(hot air drying,HAD)技术干燥加工,探讨不同干燥方式下香菇干制品的干燥特性、营养成分、微观结构,并通过标度法定量分析3 种香菇干制品复水熟制后的感官特性。结果表明,香菇脱水至水分质量分数低于13%,TS-MVFD、FD与HAD的干燥时间分别为5、14 h和8 h。复水120 min后,TS-MVFD香菇干制品复水比(7.1)明显高于FD(6.0)、HAD(4.4)样品;复重系数(91.40%)、菌盖色泽和总糖(60.21 g/100 g)、粗多糖(7.41 g/100 g)、游离氨基酸(3.44 g/100 g)含量与FD香菇干制品差异不大;FD香菇截面呈多孔性的蜂窝状网状结构,微孔分布均匀;TS-MVFD香菇微观结构与FD相似,而且微孔孔径稍大;HAD香菇截面结构层叠,细胞壁坍塌严重。复水熟制后,TS-MVFD香菇样品的风味、口感明显优于HAD和FD干燥产品。综上,TS-MVFD是一种有推广价值的香菇干燥方式。

关键词: 香菇, 三段式微波真空冷冻干燥, 冷冻干燥, 热风干燥, 品质, 微观结构

Abstract: In this study, fresh intact shiitake mushrooms (Lentinus edodes) were used to investigate effects of three drying methods (three-stage microwave vacuum freeze drying (TS-MVFD), freeze drying (FD), and hot air drying (HAD) on drying characteristics, nutrient composition and microstructure of dried mushrooms and sensory characteristics of rehydrated mushrooms determined by quantitative scale analysis. The results showed that TS-MVFD, FD and HAD took 5, 14 and 8 hours to dehydrate mushrooms to a moisture content of less than 13%, respectively. After 120 min of rehydration, the rehydration rate of TS-MVFD-dried mushrooms (7.1) was significantly higher than that of FD (6.0) and HAD (4.4) dried samples. The rehydration coefficient (91.40%), cap color, content of total sugar (60.21 g/100 g), crude polysaccharide (7.41 g/100 g) and free amino acid (3.44 g/100 g) of the TS-MVFD dried mushroom were no significant difference when compared with FD dried mushroom. The microstructure of TS-MVFD dried samples was similar to that of FD dried samples, except for slightly larger micropore diameter. The cross-sectional structure of HAD dried samples was stacked with the cell wall collapsing seriously. After rehydration and cooking, the flavor and taste of TS-MVFD dried mushroom samples were significantly better than those of HAD and FD dried products. Therefore, we believe that TS-MVFD will become a popular drying method for shiitake mushrooms.

Key words: shiitake mushroom, three-stage microwave vacuum freeze drying, freeze drying, hot air drying, quality, microstructure

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