杏鲍菇脆片加工中超声浸渍工艺的优化

Optimization of ultrasonic immersion technology for Pleurotus eryngii chips

选取杏鲍菇为原材料、麦芽糊精溶液为浸渍液,采用超声浸渍法处理原料,并通过真空微波干燥工艺加工制得一种杏鲍菇非油炸脆片。以杏鲍菇脆片的理化及感官品质为指标,在单因素实验上,采用正交实验方法研究超声浸渍工艺对产品的理化指标及感官品质的影响,并优化了超声浸渍工艺。单因素实验结果表明:不同的超声浸渍条件可显著影响浸渍效果及杏鲍菇脆片的理化和感官性质。通过正交实验优化所得最优超声浸渍工艺为:浸渍温度55℃、浸渍液浓度15%、浸渍时间20min。在此条件下,杏鲍菇脆片的浸渍效果为29.35%,硬度为2115.21g,韧度为114.44J/cm2,L*值为76.02,具有形状均匀、色泽淡黄、口感酥脆的特点,感官评定后得分最高。因此,该超声浸渍工艺可用于生产高品质杏鲍菇片,并且可应用于工业化生产。

Pleurotus eryngii was selected as the raw material,the Pleurotus eryngii was cutted and immersed in maltodextrin solution assisted by ultrasonic,and dehydrated by using vacuum microwave drying to produce a kind of non-fried Pleurotus eryngii chips. With the immersion ratio,hardness,tenacity and color of the products as measure indicators for optimizing the ultrasonic immersion process with orthogonal experimental method. The results showed that different ultrasonic immersing conditions could significantly affect the efficiency of immersion,hardness,tenacity color and sensory quality of the products,The optimal ultrasonic immersing conditions for best sensory quality of Pleurotus eryngii chips were immersion temperature of 55℃,maltodextrin concentration of 15% ,and ultrasonic immersion time of 20min. Under the optimized conditions,the immersion ratio of products was 29.35% ,and the hardness,tenacitity and the L^＊ value of the products were 2115.21g, 114.44J/cm^2 and 76.02,respectively. The products had the characteristics of uniform shape,light yellow color and crispy taste,and the sensory score was the best. Therefore,the ultrasonic immersion process could be preferred to produce high-quality Pleurotus eryngii chips,and could be applicable for industrial production.