低压静电场预处理对银耳干燥特性及品质的影响  

Effects of low-voltage electrostatic field pretreatment on drying characteristics and quality of Tremella fuciformis

作　　者：赵茹月 张芃 胡嘉淼 林少玲[1] ZHAO Ruyue;ZHANG Peng;HU Jiamiao;LIN Shaoling(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《菌物学报》2025年第1期167-180,共14页Mycosystema

基　　金：国家自然科学基金(32272450);福建农林大学“社会服务团队”支持计划项目(11899170162);胡嘉淼省引才“百人计划”(118360020)。

摘　　要：干燥效率低导致的能耗高、品质劣变是银耳干制加工面临的严峻挑战。为改善银耳干燥特性,本研究将银耳经低压静电场(LVEF)预处理后,分别采用太阳能-热泵、热风、微波真空对其进行干燥。对鲜银耳在预处理过程中的水分状态及分布情况以及银耳干品的收缩率、复水比、粗多糖、可溶性蛋白、色泽及抗氧化性等指标进行测定。研究发现,随着低压静电场预处理时间的增加(0–48h),银耳中原本占据主导地位的不易流动水逐渐转变为自由水,水分由耳基逐渐向耳片迁移。相较于未预处理组,太阳能-热泵干燥预处理组银耳的收缩率减小了18.13%,复水比和粗多糖含量分别提高了19.28%、11.24%;热风干燥预处理组的可溶性蛋白含量和DPPH自由基清除率分别提高了17.96%、19.34%;微波真空干燥预处理组的ABTS自由基、羟自由基清除率分别提高了9.32%、25.29%。热风干燥样品的色泽较深、褐变最为严重,但低压静电场预处理可以较好地维持银耳干品色泽;银耳干品的挥发性风味成分主要以无机硫化物、芳香类及甲基类化合物为主;低压静电场预处理有助于增强银耳蒸煮后的口感品质,使其在食用时具有更好的黏附性和口感韧性。High energy consumption and quality deterioration caused by low drying efficiency are serious challenges faced by the dry processing of Tremella fuciformis.In order to improve their drying characteristics,T.fuciformis fruiting bodies were pretreated with low-voltage electrostatic field(LVEF)before separately undergoing drying processes by solar energy-heat pump,and hot air as well as the microwave vacuum drying.The moisture state and distribution of fresh fruiting bodies in the pretreatment process as well as the shrinkage,rehydration ratio,crude polysaccharide,soluble protein,color and antioxidant property of dried fruiting bodies were determined.It was found that with the increase of the pretreatment time(0–48 h)in the low voltage electrostatic field,the original dominant water in the fruiting bodies,which was not easy to flow,was gradually changed to free water,and the water gradually migrated from the base to the lobes.Compared with the unpretreated group,the shrinkage of the solar energy-heat drying pump pretreatment group was reduced by 18.13%,and the rehydration ratio and crude polysaccharide content were increased by 19.28%and 11.24%,respectively.The soluble protein content and DPPH radical scavenging rate of the hot air-drying pretreatment group increased by 17.96%and 19.34%,respectively.The ABTS radical and hydroxyl radical scavenging rate of the microwave vacuum drying pretreatment group increased by 9.32%and 25.29%,respectively.The hot air-dried samples was darker-colored and most seriously browning,but the low voltage electrostatic field pretreatment could better maintain the color of the dried fruiting bodies.The volatile flavor components of dried fruiting bodies were mainly dominated by inorganic sulfides,aromatic and methyl compounds.The low-voltage electrostatic field pretreatment is conducive to enhance the texture and taste quality of the boiled T.fuciformis,making it better adhesiveness and tenacity.

关 键 词：银耳 低压静电场 干燥特性 水分状态 粗多糖 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]