不同干燥方式和粉碎程度对双孢蘑菇理化、营养和功能特性的影响  

Effects of Different Drying Methods and Crushing Degrees on the Physicochemical,Nutritional and Functional Properties of Agaricus bisporus

作　　者：陈璁 叶爽 王桂华 沈汪洋 高虹[1] 范秀芝[1] 殷朝敏[1] 姚芬 程世伦 史德芳[1] CHEN Cong;YE Shuang;WANG Guihua;SHEN Wangyang;GAO Hong;FAN Xiuzhi;YIN Chaomin;YAO Fen;CHENG Shilun;SHI Defang(National Research and Development Subcenter for Edible Fungi Processing,Hubei Provincial Engineering Research Center of Under-forest Economy,Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China;School of Life Sciences,Yangtze University,Jingzhou 434025,China;Hubei Edible Fungi Freeze-Dried Food Engineering Technology Research Center,Zhongxiang Xingli Foods Co.Ltd.,Zhongxiang 431900,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,国家食用菌加工技术研发分中心,林下经济湖北省工程研究中心,湖北武汉430064 [2]武汉轻工大学食品科学与工程学院,湖北武汉430023 [3]湖北工业大学生物工程与食品学院,湖北武汉430068 [4]长江大学生命科学学院,湖北荆州434025 [5]钟祥兴利食品股份有限公司,湖北省食用菌冻干食品工程技术研究中心,湖北钟祥431900

出　　处：《食品科学》2023年第1期88-97,共10页Food Science

基　　金：湖北省重点研发技术项目(2022BBA0024);湖北省现代农业产业技术体系专项(HBHZDZB-2021-023);2020年科技人员服务企业专项行动•湖北专项(XQ202000178)。

摘　　要：为了评价双孢蘑菇的加工适应性,以双孢蘑菇为原料,采用热风干燥(hot air drying,HAD)、热泵干燥(heat pump drying,HPD)、真空冷冻干燥(vacuum freeze drying,VFD)3种方式干燥处理后,再进行粗粉碎(60目筛)和超微粉碎(60目筛后再过300目筛),分别得到HAD普通粉、HPD普通粉、VFD普通粉、HAD超微粉、HPD超微粉和VFD超微粉,分析不同干燥方式和粉碎程度对双孢蘑菇理化、营养和功能指标的影响。结果表明,3种干燥方式处理双孢蘑菇中,VFD双孢蘑菇色差变化与褐变度最小、复水性最佳,VFD双孢蘑菇粉振实密度和水合能力最大,粗多糖、可溶性蛋白和总三萜的溶出量最高,因此VFD双孢蘑菇整体品质最佳;HAD双孢蘑菇的整体品质最差;HPD双孢蘑菇粉麦角甾醇溶出量最高,HPD双孢蘑菇整体品质介于VFD和HAD双孢蘑菇之间。不同粉碎程度双孢蘑菇粉中,与双孢蘑菇普通粉相比,超微粉的粒径更小、振实密度更大、水溶性更好,营养和功能性成分的溶出量更高,抗氧化活性更强,而持水力和溶胀度有所降低。综合分析可知,3种干燥方式中,VFD能最好地保持双孢蘑菇的食用品质,较适于双孢蘑菇高附加值产品的生产加工;HPD双孢蘑菇食用品质明显优于HAD双孢蘑菇,且HPD能耗较低,是工业生产中对双孢蘑菇进行脱水处理的一种较好选择;超微粉碎可显著降低双孢蘑菇粉的粒度并提高粉体的水溶性、抗氧化活性和营养成分溶出量,可以作为以双孢蘑菇为原料的功能性食品开发前处理手段。In order to investigate the processing suitability of Agaricus bisporus,coarse(passing through a 60-mesh sieve)and superfine(passing through a 300-mesh sieve)powders were prepared from the mushroom after dried by hot air drying(HAD),heat pump drying(HPD)or vacuum freeze drying(VFD)and were used to evaluate the effect of different drying methods and grinding degrees on the physicochemical,nutritional and functional properties of A.bisporus.The results showed that among the three drying methods,VFD dried sample had the smallest color difference,lowest browning degree,highest rehydration and hydration capacity,highest tap density and largest dissolution of polysaccharides,soluble protein,and total triterpenoids,indicating the best overall quality.The overall quality of HAD dried sample was the worst.The dissolution of ergosterol from HPD dried sample was the highest,and its overall sensory quality was between that of VFD and HAD dried samples.Compared to coarse powder,superfine powder showed a smaller particle size,a larger tap density,better water solubility,higher dissolution of nutritional and functional components,stronger antioxidant activity,and lower water retention capacity and swelling degree.In general,VFD is the most effective in maintaining the eating quality of A.bisporus,which is more suitable for the production of high value-added products.The eating quality of HPD dried mushroom is much superior to that of HAD dried mushroom,and HPD requires low energy consumption and is a better choice for the industrial dehydration of A.bisporus.Additionally,superfine grinding can significantly decrease the particle size of A.bisporus powder and improve its water solubility,antioxidant activity and nutrient dissolubility,which can be used as a pre-treatment method for the development of functional foods based on A.bisporus.

关 键 词：双孢蘑菇 真空冷冻干燥 热风干燥 热泵干燥 超微粉碎 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]