预处理对热风-压差膨化干燥香菇脆片品质的影响  

Effect of pretreatment methods on the quality of shiitake mushroom chips during hot air-explosion puffing drying

作　　者：常大伟[1] 任娜 牛瑶 卢亚婷[1] 康婕 王虎玄 CHANG Da-wei;REN Na;NIU Yao;LU Ya-ting;KANG Jie;WANG Hu-xuan(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi′an 710021,China;College of Mechanical and Electrical Engineering,Shaanxi University of Science&Technology,Xi′an 710021,China;Shaanxi Institute of Product Quality Supervision and Inspection,Xi′an 710048,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021 [2]陕西科技大学机电工程学院,陕西西安710021 [3]陕西省产品质量监督检验研究院,陕西西安710048

出　　处：《陕西科技大学学报》2024年第2期62-71,共10页Journal of Shaanxi University of Science & Technology

基　　金：国家自然科学基金项目(32272446);陕西省科技厅重点研发计划项目(2022NY-223);陕西省西安市科技局农业技术研发计划项目(21NYYF0058)。

摘　　要：为提高香菇产品的质量,以香菇片为原料,采用了冻融预处理、海藻酸钠涂膜预处理、蔗糖溶液渗透预处理和纤维素酶解预处理四种不同的预处理方法,并结合热风-压差膨化联合干燥技术对香菇片进行干燥.研究了不同预处理方式对香菇水分分布的影响,对不同预处理香菇片在热风预干燥过程中的热风干燥特性曲线进行干燥动力学模型拟合,并对所得压差膨化香菇脆片的色泽、质构、复水性、感官评分和微观结构进行分析.结果表明,与未预处理的香菇片相比,预处理显著影响了香菇片的水分状态.Modified Page模型能更准确地描述不同预处理方式处理后香菇片的热风预干燥过程,从而预测预干燥过程中水分含量的变化.冻融和酶解预处理均显著提高了热风干燥过程中的水分扩散系数,有效的提高了热风干燥速率,缩短了预干燥时间,但最终压差膨化产品的色差较大,感官评分较低,膨化效果不明显.渗透预处理在色泽和口感方面表现出优势,但在热风干燥过程中,其水分扩散系数显著降低,导致预干燥时间延长,且压差膨化后的产品硬度相对最高.涂膜预处理的香菇脆片在热风干燥过程中与未处理的样品具有相同的热风干燥时间,并且其压差膨化后的产品膨化效果明显,具有相对较好的色泽和感官评分.其微观结构呈现规则、均匀的空腔结构,质构和复水性相较于未经预处理的香菇明显提升.综合比较,相对于其他预处理方法,涂膜预处理显著提高了香菇脆片的品质和感官评价,是生产压差膨化香菇脆片的较优方法,为香菇产品生产提供了有益的借鉴和参考.In order to enhance the quality of Shiitake mushroom products,four different pretreatment methods(freeze-thaw pretreatment,sodium alginate coating pretreatment,sucrose solution penetration pretreatment and cellulase hydrolysis pretreatment)were employed in conjunction with the hot air-explosion puffing drying(EPD)technology.The influence of different pretreatment methods on the water distribution of mushroom was studied,and the drying kinetics model was fitted to the hot air drying characteristic curves of different pretreatment Shiitake mushroom crisps in the process of hot air pre-drying.And the color,texture,rehydration,sensory score and microstructure of the EPD Shiitake mushroom crisps were analyzed.The results showed that pretreatment significantly affected the moisture state of Shiitake mushroom crisps compared with unpretreated slices.The Modified Page model can more accurately describe the hot air drying process of Shiitake mushroom crisps after different pretreatment methods,so as to predict the change of water content during the pre-drying process.Despite the significant increase in the water diffusion coefficient and effective reduction in drying time achieved by freezing-thawing and cellulase pretreatments,the resulting EPD products exhibited notable color variation,poorer sensory scores,and less distinct puffing effects.Osmosis pretreatment demonstrated advantages in color and taste;however,it significantly reduced the water diffusion coefficient during hot air drying,leading to prolonged drying time and the highest hardness of EPD products.In contrast,coating pretreatment of Shiitake mushroom crisps exhibited similar drying times to untreated samples during hot air drying,distinctive puffing effects after EPD,and superior color and sensory scores.The microscopic structure of coating pretreated crisps revealed a regular and uniform cavity structure,contributing to a significant improvement in texture quality and rehydration performance compared to untreated Shiitake mushrooms.In summary,relative to

关 键 词：香菇 预处理 低场核磁共振 压差膨化干燥 果蔬脆片 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]