不同干燥方式对香菇干燥特性及品质的影响  

Effects of Different Drying Methods on Drying Characteristics and Quality of Shiitake Mushrooms

作　　者：赵雅婷 李一寒 高何昊 朱子博 尹亚涛 渠冰洁 孙思玮 陈鹏枭 ZHAO Yating;LI Yihan;GAO Hehao;ZHU Zibo;YIN Yatao;QU Bingjie;SUN Siwei;CHEN Pengxiao(School of Food and Strategic Reserves,He'nan University of Technology,Zhengzhou,He'nan 450001,China)

机构地区：[1]河南工业大学粮食与物资储备学院,河南郑州450001

出　　处：《农产品加工》2024年第20期26-30,共5页Farm Products Processing

基　　金：河南省重点研发与推广专项(科技攻关)项目(222102110367);河南工业大学高层次人才基金项目(2020BS002,2020BS009)。

摘　　要：香菇是中国食用量和需求量最大的食用菌,干燥是香菇重要的加工工序之一,为获得更加优质的香菇干制品,分析5种干燥方式对新鲜香菇的干燥特性、色泽、复水比和质构特性的影响。结果表明,从干燥特性方面看,微波干燥效率最高,干燥速率最快,干燥时间最短,热泵干燥次之;从品质特性方面看,相比热风干燥、热泵干燥和真空干燥,冷冻干燥和微波干燥的香菇硬度和色泽良好,具有良好的外观和组织结构,且降低了香菇色泽的劣变程度,5种干燥方式下香菇的复水比分别为1.85,1.84,2.24,1.88,3.73,其中冷冻干燥后的香菇复水性最好。Lentinula edodes is the edible fungus with the largest consumption and demand in China.Drying is one of the important processing procedures of Lentinula edodes.In order to obtain higher quality dried Lentinula edodes products,this study compared the effects of five drying methods on the drying characteristics,color,rehydration ratio and texture characteristics of fresh Lentinula edodes.The results showed that in terms of drying characteristics,microwave drying had the highest efficiency,the fastest drying rate and the shortest drying time,followed by heat pump drying.In terms of quality characteristics,compared with hot air drying,heat pump drying and vacuum drying,freeze drying and microwave drying had good hardness and color,good appearance and organizational structure,and reduced the degree of deterioration of Lentinula edodes color.The rehydration ratios of Lentinula edodes under the five drying methods were 1.85,1.84,2.24,1.88,3.73,respectively.Among them,the rehydration of Lentinula edodes after freeze drying was the best.

关 键 词：干燥 香菇 干燥特性 复水比 品质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]