干燥方式对双孢蘑菇品质影响的研究

【摘要】 用真空冷冻干燥法和热风干燥法分别对双孢蘑菇进行干燥,所得干制品在感官质量、营养成分上进行比较,结果发现,冷冻干燥产品中的游离总氨基酸比热风干燥高出近30%,维生素C也高出近2.25倍,同时冷冻干燥产品中PPO酶保持很高活力,活力达369U/mL。并从微观的角度解释了冷冻干燥菇片在复水性能上优于热风干燥的原因。更多还原

【Abstract】 The mushroom is dried by the freeze-drying and hot-air drying respectively and there are obvious differences in the sensory qualities and nutritional components between the products .The results indicated that the free amino acid in freeze-dried products is nearly 30% higher than the hot-air dried products and vitamin C is as much 2.25 times as the hot-air drying products .In the meanwhile,the enzyme PPO has very high enzymatic activity. Enzymatic activity reached 369 U/mL. This paper also explained the reason that the rehydrated performance of freeze-drying are better than air-drying product from microcosmic angles.更多还原