【摘要】 [目的]通过系统比较80℃热水热烫与蒸汽（约100℃）热烫两种工艺，探寻能有效维持银耳（Tremella fuciformis）胶体结构并保障货架期稳定的最佳预处理方法。[方法]设定不同的热烫处理时间梯度，系统考察两种热烫工艺对鲜银耳吸水膨胀率、微观结构及质构特性（TPA）的影响，并结合冻干制品的白度、复水比及水分活度等指标，全方位评价不同热介质对银耳品质的调控效应。[结果]蒸汽热烫有效抑制了组织的过度溶胀，维持了细胞网络的致密性。经蒸汽热烫处理后的银耳冻干制品水分活度更低（0.072 7～0.083 0），具有更好的贮藏稳定性。同时，其质构特性优异，弹性和内聚性分别达到0.039～0.051和0.710～0.787，呈现出更佳的咀嚼口感。相比之下，80℃热水热烫提高了产品的白度及复水率，但会导致组织严重吸水溶胀，破坏胶体网络，且显著提高了制品的水分活度，增加了贮藏期间的吸湿风险。[结论]综合考量质构保持与货架期安全，蒸汽热烫工艺更适合开发高品质、耐贮藏的银耳加工产品。更多还原

【Abstract】 [Objective] To determine the optimal pretreatment method that preserves the colloidal structure of Tremella fuciformis and ensures shelf-life stability via systematic comparison between hot-water blanching(80 ℃) and steam blanching(about 100 ℃). [Methods] A series of time gradients is set for each blanching treatment. Then, the effects of the two blanching processes on the water absorption and swelling ratio, microstructure, and texture profile(TPA) of fresh T. fuciformis are evaluated. Furthermore, the whiteness, rehydration ratio, and water activity of the freeze-dried products are measured to comprehensively evaluate the modulating effects of different heat media on the quality of T. fuciformis. [Results] Steam blanching effectively suppresses excessive structural swelling to preserve a dense cellular network. After this pretreatment, the freeze-dried products exhibit significantly lower water activity(0.072 7 to 0.083 0), indicating improved storage stability. Meanwhile, the TPA is enhanced, with springiness ranging from 0.039 to 0.051, and cohesiveness 0.710 to 0.787, resulting in a better chewing texture. In contrast, hot-water blanching at 80 ℃ improves product whiteness and rehydration ratio but causes severe swelling and disrupted colloidal network, as well as significantly increased water activity and risk of moisture absorption during storage. [Conclusion] Considering both texture preservation and shelf-life safety, steam blanching is more suitable for developing highquality T. fuciformis products with potent storability.更多还原