摘要
比较了白灵菇经热风干燥、红外干燥、真空干燥、真空冷冻干燥后品质的变化,即分别对白灵菇干品的色度(L值)、维生素C含量、复水比、微观结构进行研究。结果显示,色度(L值):真空冷冻干燥>真空干燥>红外干燥>热风干燥;维生素C含量:真空冷冻干燥>热风干燥>红外干燥>真空干燥;复水特性方面,真空冷冻干燥处理的白灵菇片是其他3种干燥复水比的2.5—3.7倍;与其他3种干燥相比,真空冷冻干燥处理的白灵菇片微观结构空隙适中且分布均匀。
Four kinds of drying methods including vacuum freeze-drying,vancuum drying,hot wind drying,and infrared drying were applied on dehydrating Pleurotus nebrodensis.By comparing the indexes such as L value,VC content,rehydration ratio and SEM,the results indicated that the vacuum freeze-drying Pleurotus nebrodensis showed the higher L value and vitamin C content.Besides,the rehydration ratio of vacuum freeze-drying mushrooms was 2.5-3.7 times higher than the others.Pictures from scanning electron microscope showed that vacuum freeze-drying mushrooms had evenly and well-distributed pores.
出处
《中国食物与营养》
2014年第2期48-51,共4页
Food and Nutrition in China
基金
中国农业科学院基本科研业务费预算增量项目"果蔬粉的高效制备与品质评价关键技术研究"(项目编号:2013ZL014-2)
公益性行业(农业)科研专项经费项目"食用菌保鲜加工与循环利用技术研究与示范"(项目编号:201303080)
关键词
白灵菇
干品品质
真空冷冻干燥
Pleurotus nebrodensis
quality of dry product
vacuum freeze-drying
