干燥方式对香菇中甲醛含量的影响  

Effects of Drying Methods on Formaldehyde Content and Quality of Edible Mushroom Lentinula edodes

作　　者：刁恩杰[1] 丁晓雯[2] 章道明[2] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2010年第2期70-73,共4页Food Science

摘　　要：研究热风干燥、真空干燥、冷冻干燥对减少干香菇中甲醛含量的影响。结果表明,经过钝化香菇酶的前处理后,无论采用热风干燥、真空干燥还是冷冻干燥,都可以使干香菇中的甲醛含量降到35mg/kg以下,以冷冻干燥所得干香菇产品的感官品质和复水性最好。香菇干燥的最佳工艺:微波钝化香菇酶2min,-30℃处理10h,25℃真空干燥5h,干香菇的甲醛含量可降到20.18mg/kg,所得产品有良好的品质,复水率达到8.29g/g干样。Edible mushroom Lentinula edodes （shiitake mushroom） was treated with hot-air drying, vacuum drying and vacuum freeze drying respectively, and their effects on formaldehyde content and quality of the edible fungus were studied. Results showed that the formaldehyde content in shh＇take mushroom subjected to enzyme inactivation followed by each of these drying treatments was reduced to below 35 mg/kg, and vacuum freeze dried shiitake mushroom exhibited the best sensory quality and the highest rehydration rate. The optimum production process of dried shiitake mushroom was based on vacuum drying for 5 h after 2 min microwave treatment for enzyme inactivation followed by freeze treatment at -30 ℃ for 10 h. The product obtained using the optimal process exhibited a mushroom formaldehyde content reduced to 20.18 mg/kg and a rehydration rate up to 8.29 g/g dry basis, and was good in sensory quality.

关 键 词：香菇 甲醛 干燥 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]