不同干燥方式对银耳干制品品质的影响

EFFECTS OF DIFFERENT DRYING METHODS ON THE QUALITY OF DRIED TREMELLA FUCIFORMIS PRODUCTS

以银耳干制品感官质量、复水比、收缩率及色泽为评价指标,研究热风干燥、真空干燥、微波干燥及冷冻干燥4种不同干燥方式对银耳干制品品质的影响.结果表明:60℃热风干燥银耳干制品有最佳的感官质量,其复水比、收缩率及综合评分仅次于冷冻干燥;真空干燥效果低于热风干燥;微波干燥产品品质最差;冷冻干燥产品综合品质最佳,但干燥时间较长,且产品结构疏松,脆性大.综合考虑,60℃热风干燥银耳干制品综合品质最优,且干燥方法简便,成本较低.

Tremella fuciformis,which contains more polysaccharide,phenols,flavonoids and a variety of amino acids and other bioactive components,is an effective functional components extraction resource. The present study was to investigate the effects of hot air drying,vacuum drying,microwave drying and freeze drying on thesensory quality,rehydration rate,shrinkage ratio and color of dried Tremella fuciformis products（DTFP）. The results showed that the optimal sensory quality of DTFP was obtained under hot air drying at 60 ℃,besides that, its rehydration rate, shrinkage ratio and comprehensive score were just lower than those dried by lyophilization. The effect of vacuum drying was inferior to that of hot air drying,The quality of DTFP dried by microwave was the worst. The comprehensive quality of frozen dried product was the best,but the drying time was longer,and the product structure was loose and brittlee In overall consideration,the most optimal drying methods was hot air drying at 60 ℃,which was also simple and low cost.