食品科学 ›› 2012, Vol. 33 ›› Issue (20): 119-122.

• 工艺技术 • 上一篇    下一篇

绣球菌子实体干燥条件与多糖保留率相关性研究

白 晨1,宋文荣2,杨剑飞1,张 磊1,唐斐夙1   

  1. 1.上海商学院旅游与食品学院 2.上海荷仙菇生物科技股份有限公司
  • 收稿日期:2011-07-27 修回日期:2012-09-14 出版日期:2012-10-25 发布日期:2012-11-09
  • 通讯作者: 白晨 E-mail:baichen@fudan.edu.cn
  • 基金资助:

    上海市教育委员会科研创新项目

Effect of Drying Methods on Retention Rate of Polysaccharides in Sparassia crispa Fruit Bodies

  • Received:2011-07-27 Revised:2012-09-14 Online:2012-10-25 Published:2012-11-09
  • Contact: Chen BAI E-mail:baichen@fudan.edu.cn

摘要: 为获得绣球菇子实体的最佳干燥工艺条件,选择低温干燥、微波干燥、冷冻真空干燥和高温干燥4种方法,探讨干燥方法、干燥温度、干燥时间对绣球菇子实体多糖及水分含量的影响。结果表示:低温干燥法最佳条件:50℃恒温干燥1.5h,多糖保存为6.18g/100g,含水量低至9.5%;微波干燥法最佳条件:中火6min多糖保存率3.78g/100g,含水量低至8.5%;冷冻真空干燥法:多糖保存达34.80g/100g,含水量低至2.66%;高温干燥法最佳条件:100℃干燥30min,多糖含量6.05g/100g,含水9.2%。其中,冷冻真空干燥多糖的保存率最高,含水量最低。

关键词: 绣球菇, 干燥, 多糖

Abstract: In order to obtain optimal conditions for drying Sparassia crispa fruit bodies, four drying methods including low-temperature drying, microwave drying, freeze-vacuum drying and high-temperature drying were individually used to dry Sparassia crispa fruit bodies for understanding of the effects of drying method, temperature and time on the retention of polysaccharides and the removal of water from Sparassia crispa fruit bodies By using orthogonal array design, the optimal low-temperature drying conditions were determined as drying constantly at 50 ℃ for 1.5 h, and the contents of poysaccharides and water in the dried Sparassia crispa fruit bodies were respectively 6.18% and 9.5%; the optimal microwave drying conditions were determined as treatment at medium fire power for 6 min, and the contents of poysaccharides and water in the dried Sparassia crispa fruit bodies were respectively 3.78% and 8.5%. The polysaccharide content of the dried Sparassia crispa fruit bodies obtained by freeze-vacuum drying was as high as 34.80% and the water content was as low as 2.66%. The Sparassia crispa fruit bodies dried at 100 ℃ for 30 min contained 6.05% polysaccharides and 9.2% water. These data demonstrate that freeze-vacuum drying result in the highest retention rate of polysaccharides and the highest removal rate of water from Sparassia crispa fruit bodies.

Key words: Sparassia crispa, drying, polysaccharides

中图分类号: