不同干燥方式对杏鲍菇营养成分的影响

Effect of Different Drying Methods on Nutrients of Pleurotus eryngii

研究热风干燥、微波干燥、真空干燥、自然干燥、冷冻真空干燥五种干燥方式对杏鲍菇的营养成分包括粗蛋白、粗脂肪、粗纤维、粗糖度的影响。结果表明,经真空冷冻干燥后杏鲍菇的粗脂肪、粗蛋白、粗纤维和总糖含量分别为4.13%,26.8%,15.3%和5.89%。真空冷冻干燥对杏鲍菇的粗脂肪含量、粗蛋白含量和总糖含量影响最小;而微波干燥对杏鲍菇中粗纤维含量影响最小,其次是真空冷冻干燥。

Effect of different drying methods including vacuum freeze drying, microwave drying, vacuum drying, hot air drying and natural drying, on the nutritional components, such as crude protein, crude fat, crude fiber, total sugar, ofPleumtus eryngii was investigated. The results showed that the contents of crude fat, crude protein, crude fiber and total sugar in samples of Pleurotus eryngii were 4.13%, 26.8%, 15.3% and 5.89%, respectively. The treatment of vacuum freeze drying had lest effect on the content of crude protein, total sugar and crude fat. Sample treated by microwave drying method had the best the content of crude fiber, followed by vacuum freeze drying.