摘要
以新鲜刺芹侧耳(Pleurotus eryngii)疏蕾小菇为原材料,分别采用真空干燥、热风干燥和真空冷冻干燥(冻干)3种方式对其进行干燥处理,获得真空干燥产品(VDP)、热风干燥产品(HAP)和冻干产品(FDP)。通过测定小菇干制品的含水率、复水比、得率、营养成分及感官指标,对比了3种干燥处理方式对小菇品质的影响。结果表明,除冻干产品的还原糖和碳水化合物含量分别比真空干燥产品的高出68%和13.33%外,其他项的品质指标均比真空干燥产品和热风干燥产品高出3.68%-5.04%。在符合国标的前提下,较短的干燥时间可为企业节约冷冻干燥的成本。此外,通过经济概算发现,热风干燥方式能节约设备和运营成本,获得更高的经济效益,更适于工厂化生产。研究不仅揭示了不同类型干燥设备及其工作条件对小菇蕾干制品品质的影响,也为刺芹侧耳疏蕾产生的废弃小菇蕾的再循环利用提供借鉴。
Fresh Pleurotus eryngii buttons were dried by vacuum drying oven,hot air drying oven and vacuum freeze drying oven,and the vacuum drying products(VDP),hot air drying products(HAP)and freeze drying products(FDP)were obtained.The moisture content,rehydration ratio,yield,nutrient composition and sensory index of these dried products were measured,and the effects of three drying treatments on the quality of the dried products were compared.The results showed that except the content of reducing sugar and carbohydrate,all the other quality properties of FDP were 3.68%-5.04%higher than VDP and HAP.The content of reducing sugar and carbohydrate of FDP were 68%and 13.33%higher than VDP,respectively.Vacuum freeze drying treatment with shorter drying time was used in this study,which was not only complied the Chinese standards but also save the energy cost.According to economic evaluation,hot-air drying method has a significant cost-saving advantage in equipment and daily operation.Therefore hot-air drying treatment is more suitable for factory processing.The influence of the device accessory and operating data of drying treatments on P.eryngii buttons was evaluated in this study.The findings will likely extend the use of P.eryngii residues,and provide processing method for recycling the P.eryngii buttons from P.eryngii production process.
作者
陈剑秋
李佳欢
孙美静
占观平
林成辉
孙淑静
金文松
陈利丁
缪连芳
CHEN Jian-qiu;LI Jia-huan;SUN Mei-jing;ZHAN Guan-ping;LIN Cheng-hui;SUN Shu-jing;CHEN Li-ding;MIAO Lian-fang(College of Life Sciences,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fujian Zhengrong Agricultural Science Technology Co.Ltd.,Gutian 352200,China)
出处
《中国食用菌》
2021年第7期71-79,共9页
Edible Fungi of China
基金
国家自然科学基金青年科学基金(31801556)
福建省科技厅区域发展项目(2019N3018)
福建省科技厅对外产业化合作项目(2020I1008)
福建省教育厅中青年教师教育科研项目(JAT170207)。
