【摘要】 研究了不同干燥方式对双孢菇理化特性的影响。结果表明，冷冻真空干燥和热风远红外联合干燥对双孢菇的物理品质特性影响较小，呈现较低的体积收缩率（25.82%和69.02%）、复水率（4.17%和2.69%）与营养成分损失量；氨基酸和挥发性化合物分析表明，热风远红外联合干燥后双孢菇的必需氨基酸含量最高、种类最多，具有特殊香味。更多还原

【Abstract】 The effects of different drying methods on the physical and chemical characteristics of Agaricus bisporus were studied. Results showed that freeze-vacuum drying and hot air-far infrared drying had little effect on the physicochemical properties of Agaricus bisporus,and the dried sample showed lower volume shrinkage(25.82% and 69.02%),rehydration(4.17% and 2.69%) and loss of nutrients than the others. Amino acid and volatile compound analysis showed that after hot air-far infrared drying, the essential amino acid content in dried Agaricus bisporus were the highest, and the amino acid species increased. It also had a special roasted flavor.更多还原