干燥条件对熟化竹荪品质的影响

Effect of drying conditions on quality of cooked dictyophora

为了选出对熟化竹荪干制品最好的干燥方式及干燥温度,以熟化的竹荪为原料,比较热风干燥、真空干燥、远红外干燥和真空冷冻干燥4种干燥方式在不同的干燥温度条件下对熟化竹荪干制品色泽、复水性、质构、多糖含量及组织结构的影响。结果表明,真空冷冻干燥和真空干燥能使竹荪干制品分别在20,30min达到完全复水,而热风干燥和远红外干燥均需要40min才能完全复水。真空冷冻干燥和真空干燥的整体色泽#E值明显低于热风干燥和远红外干燥,其中真空冷冻干燥在20℃条件下干燥的竹荪干制品#E值最小为3.021。真空冷冻干燥和真空干燥均使竹荪干制品的硬度和咀嚼性小于热风干燥和远红外干燥,但对弹性影响不大。真空冷冻干燥能基本保持竹荪原有的组织结构且制品的多糖含量显著高于其他三种干燥方式。综合试验结果,真空冷冻干燥和真空干燥方式均能较好地保持熟化竹荪干制品品质。

In order to select the best drying method and temperature of dried cooked dictyophora, compared the influence of four different drying methods, hot air drying, vacuum drying, far infrared drying and vacuum freeze drying, under different drying temperature on colour, rehydration, texture, polysaccharide content and organization structure of dried cooked dictyophora. The results showed that that the dried cooked dictyophora during vacuum freeze drying and vacuum drying could full rewatered in 20 min and 30 min respectively, while hot air drying and far infrared drying all need 40 min. The AE value of cooked dictyophora dried by vacuum freeze drying and vacuum drying was significalltly lower than that dried by hot-air drying and far infrared drying. The sample dried by vacuum freeze at 20℃ has the minimum AE value with 3.021.The hardness and chewiness of cooked dietyophora dried by vacuum freeze drying and vacuum drying less than the sample dried by hot-air drying and far infrared drying, but has little effect on the elastic, The cooked dic-tyophora dried by vacuum freeze drying could keep the structure and the polysaecharide content of the dry products was significantly higher than other three drying methods. The results of the experiment indicated that the vacuum freeze drying and vacuum drying methods could better maintain the quality of dried cooked dictyophora.