杏鲍菇脆片的杀青及干燥工艺优化

Optimizing Deactivation and Drying Process for Pleurotus eryngii Chip

为得到高品质、低能耗的杏鲍菇脆片加工工艺,研究了低温低盐杀青、蒸汽杀青、低温低盐-蒸汽杀青3种不同杀青工艺对杏鲍菇脆片表面颜色变化、POD残留活性及硬度的影响,采用响应面法研究转换含水率、加热板温度、热风干燥温度、热风干燥总时间对杏鲍菇脆片真空冷冻-热风联合干燥工艺的影响。结果表明,杏鲍菇脆片的最佳生产工艺为4℃下低温低盐杀青60min、蒸汽杀青1 min,并经冷冻干燥(加热板温度35℃)至含水率45%后60℃下热风干燥(干燥总时间840min)。该研究为杏鲍菇脆片休闲食品的产业化生产提供了理论依据。

To establish the processing techniques for Pleurotus eryngii chips with high quality and low energy consumption,three procedures including soaking in low temperature with slight salinity,steaming and the soaking plus the steaming for deactivation of fresh materials were conducted to test surface color change,POD residual activity and texture of the chips. Effects of the techniques in conversion water content,heated plate temperature,hot air drying temperature,and hot air drying time were evaluated with response surface methodology comprehensively for Pleurotus eryngii chips. Results showed that the optimum technological conditions were temperature at 4℃ for low salinity soaking60 min,steaming for 1min,followed by vacuum freeze drying（ Heated plate temperature 35℃） the chips to water content in 45% then with hot air drying at 60℃（ Total drying time is 840min）. This research provided theoretical basis for industrial production of Pleurotus eryngii chips.