元蘑营养成分在排湿热风烘干模式下的变化特征  

Variation characteristics of nutritional components of Sarcomyxa edulisin hot air drying process by adding dehumidification function

作　　者：滕星[1] 谭笑[1] 赵新颖[1] 谢潮 徐铭杰 石忠锋 刘迎春[1] TENG Xing;TAN Xiao;ZHAO Xin-Ying;XIE Chao;XU Ming-Jie;SHI Zhong-Feng;LIU Ying-Chun(Jilin Academy of Agricultural Sciences,Changchun 130033,China;Liaoning Lejin Construction Co.,Ltd.,Shenyang 110016,China;Panjin Jiarunhe Edible Fungi Professional Cooperatives,Panjin 124219,China)

机构地区：[1]吉林省农业科学院,长春130033 [2]辽宁乐金建设有限公司,沈阳110016 [3]盘锦嘉润禾食用菌种植专业合作社,盘锦124219

出　　处：《食品安全质量检测学报》2021年第13期5396-5402,共7页Journal of Food Safety and Quality

基　　金：吉林省科技厅技术攻关项目(20190301070NY);吉林省自然科学基金(YDZJ202101ZYTS117);吉林省农业科技创新工程项目(CXGC2021ZY035、CXGC2017TD021)。

摘　　要：目的利用具备压缩机排湿功能的热风烘干箱,研究不同烘干模式对元蘑干制品的影响。方法采用分别开闭压缩机抽湿功能,研究不同温度下烘干至恒重的时长、烘干率和元蘑干制品含水量、蛋白质、总糖、总黄酮含量等营养指标的变化特征。结果烘干温度对元蘑烘干时间、烘干率以及含水量、蛋白质、总糖、总黄酮含量存在显著影响。开启压缩机的排湿功能,会更显著地缩短烘干时间,减少干制品含水量、总糖含量,降低干制品蛋白质损失和增加总黄酮含量,特别是在高温环境下烘干(60℃以上)。结论温度越高越有利于提升烘干效率,但是高温会降低总蛋白质和总黄酮等营养指标含量,建议使用具有压缩机排湿功能的热风烘干设备,可以在一定程度上减少养分损失,烘干温度控制在60~70℃为宜。Objective To study the effects of different drying modes on dried products of Sarcomyxa edulis by using the hot-air drying oven with the function of compressor dehumidification.Methods The variation characteristics of drying time,drying rate,water content,protein,total sugar,total flavones of the dried conduct at different temperatures were studied by using the dehumidification function of on-off compressor.Results The temperature significantly affected the drying time,drying rate,and water content,protein,total sugar and total flavones of the dried products,and the drying time,water content,sugar content of dry products and the protein loss significantly reduced by turning on the moisture removal function of the compressor,while the total flavones content of dry products increased,especially at higher temperature(above 60℃).Conclusion Although the higher the temperature,the better the drying efficiency,the higher temperature will reduce the content of total protein and total flavones and other nutritional indicators.It is suggested that the use of hot-air drying equipment with compressor can reduce the nutrient loss to a certain extent,and the drying temperature should be controlled at 60-70℃.

关 键 词：亚侧耳 热风烘干 含水量 总糖 蛋白质 总黄酮 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]