3种预处理方式对双孢菇干制品品质的影响

Effects of Different Pretreatments on the Quality of Dried Agaricus bisporus Products

研究漂烫、超声漂烫、常温超声3种预处理方式在远红外干燥条件下对双孢菇干制品硬度、脆度、色泽、VC含量和微观结构的影响。结果表明:常温超声预处理的双孢菇干燥时间缩短,与未处理产品相比,其硬度值明显下降、脆度值显著提高。同时常温超声预处理显著提高了双孢菇干制品复水比、降低了收缩率。超声漂烫和漂烫两种预处理方式因存在高温作用,使双孢菇细胞结构遭到严重破坏,导致双孢菇干制品色泽变化明显、复水比降低、收缩率提高且VC含量降低。因此采用常温超声作为预处理方式可以提高双孢菇干制品的品质。

The effects of pretreatments,namely,blanching,ultrasonic-assisted blanching and ultrasound on hardness,crispness,color,VC content and microstructure of dried Agaricus bisporus products during far infrared drying were investigated.Results showed that ultrasound pretreatment could induce reduction of the drying time.Compared with unpretreated dried Agaricus bisporus products,ultrasonic pretreated samples showed an obvious decrease in hardness,and a significant increase in crispness.Ultrasound pretreatment significantly improved the rehydration rate and reduced the shrinkage rate of dried products.In addition,ultrasonic-assisted blanching and blanching pretreatments induced the loss of color,rehydration rate and VC content,and an increase inshrinkage rate.These changes may be due to the destructive effect of high temperature on the cellular structure of Agaricus bisporus.Thus,the application of ultrasound as a pretreatment method can improve the quality of dried Agaricus bisporus products.