微波真空干燥对银耳主要品质影响的研究  

Study on the Effect of Microwave Vacuum Drying on Chief Quality of Tremella Fuciformis

作　　者：郑亚凤[1] 林鸳缘[1] 黄艳[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《莆田学院学报》2010年第5期32-36,共5页Journal of putian University

基　　金：国家科技支撑计划课题(2007BAD07B05)

摘　　要：研究微波真空干燥技术对银耳主要品质特性的影响。以干制银耳的收缩率、复水比以及多糖含量为指标,探讨微波强度、真空度等因素对银耳干品品质的影响。结果,在真空度一定(-85kPa),微波强度为15W/g的条件下,收缩率最小,为52.92%,复水比最大,达到10.59,而银耳多糖的含量却最低,仅16.34%;当微波强度一定(7.5W/g),真空度为-90kPa的条件下,银耳干品的收缩率、复水比及多糖含量均表现最佳水平。结果表明,为获得高品质的银耳干品,应选择高真空度及合适的微波强度进行干制加工。Objective：The aim of this paper is to study the effect of microwave vacuum drying on chief quality of Tremella fuciformis.Method：Using shrinkage、 rehydration rate、 polysaccharide contents as evalution indexes,the effect of microwave power per gram and vacuum degree on the quality of Tremella fuciformis drying product are studied.Results：In the condition of the certain vacuum degree（-85kPa） and 15 W/g,shrinkage rate is at minimum（52.92%）,rehydration rate is at maximum,reaching 10.59 and polysaccharide contents is at minimum,just 16.34 % ;in the condition of the certain microwave power per gram（7.5W/g） and -90kPa,shrinkage rate,rehydration rate and polysaccharide contents all show the optimum level.Conclusion：In order to get Tremella fuciformis drying product with top quality,high vacuum degree and appropriate microwave power per gram should be chosen to dry.

关 键 词：银耳 微波真空干燥 收缩率 复水比 多糖含量 

分 类 号：Q949.329.2[生物学—植物学] TS255.3[轻工技术与工程—农产品加工及贮藏工程]