不同干燥方式对红托竹荪感官品质的影响  

Effects of different drying methods on sensory quality of Dictyophora rubrovalvata

作　　者：孟令帅 王瑞[1] 郑婷婷 张欣慰 牟芬 陈光贤 舒启成 马超[1] MENG Lingshuai;WANG Rui;ZHENG Tingting;ZHANG Xinwei;MU Fen;CHEN Guangxian;SHU Qicheng;MA Chao(Guiyang University,Guiyang 550005,China;Gui Zou Mei Wei Xian Industry Limited,Zhijin 552100,China;Guiyang Xinqi microwave industry Co.Ltd.,Guiyang 550018,China)

机构地区：[1]贵阳学院,贵州贵阳550005 [2]贵州美味鲜竹荪产业有限公司,贵州织金552100 [3]贵阳新奇微波工业有限责任公司,贵州贵阳550018

出　　处：《食品与发酵工业》2023年第7期249-255,I0003-I0010,共15页Food and Fermentation Industries

基　　金：贵州精品水果、食用菌采后贮运、加工关键技术研究项目(黔科合平台人才[2019]5644);红托竹荪绿色干燥技术研究与示范项目(黔科合支撑[2021]一般120);贵州省农产品产地初加工关键技术研发与应用科技创新基地建设项目(黔科中引地[2020]4018号);贵州特色农产品加工关键技术研究与应用项目(GYU-KY-(2021))。

摘　　要：该研究探讨了真空冷冻干燥、微波干燥以及热风干燥3种不同干燥方式对红托竹荪色差、质构以及香气的影响。结果表明,热风干燥的红托竹荪与鲜品相比颜色发黄,品质没有冷冻干燥和微波干燥的好,其中冷冻干燥的红托竹荪干品色泽最接近鲜品;3种干燥方式对红托竹荪干品的硬度均有显著影响(P<0.05),其中,热风干燥的影响最小,微波干燥的影响最大。与鲜品相比,3种干燥方式得到的干品弹性均显著降低(P<0.05),而冷冻干燥样品的弹性相对于热风干燥和微波干燥显著增加(P<0.05)。3种干燥方式都对鲜品的韧性产生显著的影响(P<0.05),其中冷冻干燥的影响效果相对于热风干燥和微波干燥显著降低(P<0.05);此外,干制的方式也改变了红托竹荪风味物质的组成,醇类等化合物均有不同程度的减少,其中冷冻干燥方式不仅对红托竹荪风味物质的影响最小,还可以突出其风味物质。总体来看,冷冻干燥方式对红托竹荪的感官品质影响最小。Vacuum freeze-drying,microwave drying,and hot air drying were used to explore the effects of different drying methods on the color difference,texture,and aroma of Dictyophora rubrovalvata.Results showed that the color of hot air-drying D.rubrovalvata was yellow compared with that of fresh products,and the quality was not as good as that of freeze-drying and microwave drying.The three drying methods had significant effects on the hardness of dried products of D.rubrovalvata(P<0.05).Among them,hot air drying had the least effect and microwave drying had the greatest effect.Compared with fresh products,the elasticity of dried products obtained by the three drying methods decreased significantly(P<0.05),while the elasticity of freeze-dried samples increased significantly compared with samples of hot air drying and microwave drying(P<0.05).The three drying methods had significant effects on the toughness of fresh products(P<0.05),and the effect of freeze drying was significantly lower than that of hot air drying and microwave drying(P<0.05).In addition,the drying method also changed the composition of the flavor substances of D.rubrovalvata,and the alcohols and other compounds were reduced to varying degrees.Among them,the freeze-drying method not only had the least impact on the flavor substances of D.rubrovalvata,but also highlighted its flavor substances.In general,freeze-drying had the least effect on the sensory quality of D.rubrovalvata.

关 键 词：红托竹荪 干燥方式 色差 质地 香气 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]