不同干燥方式对茶树菇品质的影响

Effect of composite drying methods on the quality of dried Agrocybe aegerita

以新鲜茶树菇为原料,先采用热风干燥进行部分失水后,再采用冷冻干燥或真空干燥至足干,通过对干制品进行感官评价、色差、复水比及Vc含量的测定,比较单一与复合干燥方式的茶树菇的品质。结果表明:在外观品质、总色差值和复水比上,冻干样品是最好的,其次是热风+冻干复合样品,其收缩度小于热风、真空及其复合干燥方式,真空干燥褐变和收缩最严重,但其香味较浓;样品Vc含量,冻干>热风+冻干>真空干燥>热风干燥。

Eeffects of different drying methods on the quality of Agrocybe Aegerita was studied. The fresh Agrocybe aegerita were dried sequentially using vacuum drying and freezing drying after being partly removed moisture by airflow drying. Effects on sensory quality, colour, rehydration ratio and Vc content of dried Agrocybe aegerita were analyzed and compared. The results showed that the sample of freeze drying was the best one on exterior quality, chromatic aberration and rehydration ratio, and the next one was the sample of airflow-freeze composite drying, those contraction was less than that of the airflow drying, vacuum drying and its composite drying, the browning and contraction of the vacuum-drying samples was the most serions; On the contrary, the samples of vacuum drying and its composite drying were better on fragrance than others, the flavor of freeze-drying sample was very light. The Vccontent of each sample of several drying methods was all so significantly difference between them, that of freezing drying was the highest, followed by the product of airflow-freezing composite drying, airflow drying sample was the lowest.