【作者】邢淑婕; 刘开华
【Author】XING Shujie; LIU Kaihua Department of Biotechnology; Xinyang Agricultural College; Xinyang; Henan 464000; China
【作者机构】信阳农业高等专科学校生物技术系
【摘要】 利用微波真空干燥、冷冻真空干燥、热风干燥方法分别对杏鲍菇(Pleurotus eryngii)子实体进行脱水处理,分析不同干制方法对杏鲍菇品质的影响。采用微波真空干燥法干制的杏鲍菇在最大复水比、维生素C含量和色泽方面接近冷冻真空干制,明显优于传统的热风干制;微波真空干制的需时和能耗明显低于冷冻真空干制和热风干制。表明,微波真空干制技术适用于干制杏鲍菇。
【Abstract】 Pleurotus eryngii fruit bodies were dried using three different drying methods [microwave vacuum drying (MVD),freeze vacuum drying (FVD)and hot air drying(HAD)],and the time and energy consumption required to attain a relative water content of 10%12% was determined in each case. Shortest drying times and lowest energy consumption levels were recorded when the MVD method was adopted for drying fruit bodies of similar weight and water content. The rehydration ratio (constant maximum weight after immersion in water/dry weight),vitamin C content and L-value ('whiteness') of fruit bodies dried using the MVD and FVD methods were not significantly different (P<0.05),but were significantly higher compared with the corresponding values recorded for fruit bodies exposed to HAD. We conclude that MVD is an appropriate method for drying and maintaining the quality of P. eryngii fruit bodies.
【关键词】 杏鲍菇; 微波真空干制; 冷冻真空干制; 热风干制
【Key words】 Pleurotus eryngii; microwave vacuum drying; freeze vacuum drying; hot air drying
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2010年01期
【DOI】CNKI:SUN:SYJB.0.2010-01-020
【分类号】S646.141