Effect of Different Pretreatment Methods on the Sensory Quality of Lentinus edodes Chips Produced by Vacuum Freeze-Drying

doi:10.7506/spkx1002-6630-201713018

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (13): 108-112.doi: 10.7506/spkx1002-6630-201713018

• Basic Research • Previous Articles Next Articles

Effect of Different Pretreatment Methods on the Sensory Quality of Lentinus edodes Chips Produced by Vacuum Freeze-Drying

JIN Weiling, GAO Hong, FAN Xiuzhi, YIN Zhaomin, YANG De, CHENG Wei, SHI Defang

1. Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center,National R&D Center For Edible Fungi Processing, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2. College of Food Science and Technology,Huazhong Agricultural University, Wuhan 430070, China

Online:2017-07-15 Published:2017-07-11

Abstract

Abstract: Five different pretreatment methods, i.e. blanching combined with ultrasonic impregnation, blanching combined with cooking with seasonings, steaming combined with ultrasonic impregnation, blanching combined with vacuum imoregnation and cellulase pretreatment, followed by vacuum freeze-drying, were applied to produce Lentinus edodes chips. Sensory properties (moisture content, color and texture) and microstructure of Lentinus edodes chips were examined. The results showed that compared with four other pretreatment methods, Lentinus edodes chips subjected to cellulase pretreatment, contributing to the formation of porous structure, had moisture content of 3.59%, ΔE of 107.35 ± 2.16, hardness of 718.20 g, crispness of 0.92 mm, and sensory evaluation score of 8.1 ± 0.2, suggesting the best sensory quality.

Key words: pretreatment, vacuum freeze-drying, Lentinus edodes chips, sensory quality

CLC Number:

TS205.1

JIN Weiling, GAO Hong, FAN Xiuzhi, YIN Zhaomin, YANG De, CHENG Wei, SHI Defang. Effect of Different Pretreatment Methods on the Sensory Quality of Lentinus edodes Chips Produced by Vacuum Freeze-Drying[J]. FOOD SCIENCE, 2017, 38(13): 108-112.

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Effect of Different Pretreatment Methods on the Sensory Quality of Lentinus edodes Chips Produced by Vacuum Freeze-Drying

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