不同干燥方式对杏鲍菇品质的影响

Effect of Different Drying Methods on the Quality of Dried Pleurotus eryngii

以新鲜杏鲍菇为试材,分别采用热风干燥、微波真空干燥和真空冷冻干燥3种干燥方式进行处理,通过测定干制品的复水比、硬度、色泽、质构以及感官等指标,研究了3种干燥方式对杏鲍菇干制品品质的影响。结果表明:真空冷冻干燥制得的杏鲍菇在复水性、质地、色泽、气味、形态等各个方面均优于微波真空干燥和热风干燥,杏鲍菇干制品品质最好。

Fresh Pleurotus eryngii mushroom was dried by hot air,microwave vacuum and vacuum freeze.Rehydration ratio、hardness,color,structure and sensory were determined to study the effect of different drying methods on the product quality.The results showed that the quality of the Pleurotus eryngii dried by vacuum freeze was better than that dried by microwave vacuum drying and hot air drying in complex water,texture,color,smell and shape.