【作者】 赵圆圆； 毕金峰； 易建勇；

【Author】 Zhao Yuanyuan;Bi Jinfeng;Yi Jianyong;Institute of Food Science and Technology,Chinese Academy of Agricultural Science(CAAS)/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs;

【机构】 中国农业科学院农产品加工研究所农业农村部农产品加工重点实验室；

【摘要】 为了筛选最适合香菇加工的干燥方式,研究比较了冷冻干燥(FD),远红外干燥(FIRD),热泵干燥(HPD),热风干燥(HAD)和热风联合瞬时压差闪蒸干燥(DIC)对香菇干燥效率和产品品质的影响。结果表明,干燥香菇到相同含水率所用的时间依次为DIC(12 h)<FIRD(13.5 h)<HPD(16.5 h)<HAD(18 h),均显著低于FD(60 h)。在所有干香菇中,经FD和FIRD干燥的香菇收缩率较小,显示出较好的外观,并且FIRD香菇的菌盖具有最低的色差值(6.10),更接近鲜香菇。同时,FD香菇和FIRD香菇的微观结构均呈现更均匀的多孔海绵状,其对应着较好的复水能力和较低的硬度。再者,FIRD香菇具有最多的风味组分(25种)和最高含量的特征含硫化合物(24.59%),相反,FD香菇的风味最不浓郁。此外,FD香菇的蛋白质、多糖和嘌呤的保留率最高,其次是DIC和FIRD制备的香菇。总之,FIRD是干燥香菇的较好方式,产品具有较优的的外观和质地,以及相对丰富的风味和营养物质。更多还原

【Abstract】 The aim of this study was to compare different effect of the five drying methods e.g.freeze drying(FD),far-infrared radiation drying(FIRD),heat pump drying(HPD),hot air drying(HAD) and hot air combined instant controlled pressure drop drying(DIC),on the drying efficiency and quality attributes of dried mushrooms.The results showed that drying time was increased in order of DIC(12 h) < FIRD(13.5 h) < HPD(16.5 h) < HAD(18 h),which were all significantly lower than that of the FD(60 h).Among all the dried products,less shrinkage and cracks were obtained on the surface of FD and FIRD mushrooms,indicating better appearances,and more desirable color with the lowest E(6.10) was represented by the FIRD samples.Besides,more homogeneous porous microstructures were observed in the FD and FIRD mushrooms which were related to superior textures,corresponding to higher rehydration ratio and lower hardness.Absence of typical flavor of dried shiitake mushroom was inevitable in the FD products,in contrast,the maximum numbers of flavor components(25) and the highest content of characteristic sulfide(24.59%) were obtained in the FIRD samples.In addition,the highest total retention of protein,polysaccharide and purine of dried mushrooms were found in the FD samples,followed by DIC and FIRD.In conclusion,FIRD was an alternative method to dry shiitake mushrooms with preferable appearance and texture,as well as relatively rich flavor and high retention of nutrients.更多还原