不同干燥方法对即食杏鲍菇脆片品质的影响

Effects of Different Drying Methods on Quality of Instant Pleurotus eryngii Chips

为筛选合适的即食杏鲍菇片干燥方法,以新鲜杏鲍菇为原料,研究了热风、微波、热风微波和真空冷冻4种不同干燥方法对即食杏鲍菇脆片品质的影响。结果表明:干燥速率依次为微波干燥>热风微波干燥>热风干燥>真空冷冻干燥;热风干燥对色泽影响不大,产品硬度脆度较差,复水率较低,为150%,边缘皱缩严重;微波干燥的速率快,能耗低,为2.07(kw·h)/kg,但产品有焦糊现象,色泽和风味较差,多糖保留率低,为2.80mg/g;真空冷冻干燥色泽较好,多糖保留率和复水率较高,分别为4.92mg/g和570%,但产品硬度差,能耗高,为37.09(kw·h)/kg;热风微波干燥对色泽影响不大,多糖保留率和复水率分别为3.60mg/g和271%,硬度脆度适中,能耗较低,为2.23(kw·h)/kg,是较适合生产即食杏鲍菇脆片的干燥方法。

In order to select suitable drying method for instant P.eryngii chips,P.eryngii was used as a raw material to investigate the effects of different drying methods on the quality of instant P.eryngii chips.Results：The order of drying rate was microwave drying method〉hot air drying method combined with microwave drying〉hot air drying method〉vacuum freezing drying method;Hot air drying method had little effect on chip color,but resulted in poor hardness,fracturability and low rehydration ratio（150%）.The microwave drying method had fast drying speed and low unit energy consumption[2.07（kw·h）/kg],but part of the products were charred,resulting in poor color and flavor,and low polysaccharide retention rate（2.80 mg/g）.The vacuum freezing drying method had a better color,high polysaccharide retention rate（4.92 mg/g）and rehydration ratio chips（570%）,but resulted in poor hardness,and high unit energy consumption[37.09（kw·h）/kg].The hot air drying method combined with microwave drying had little effect on chip color and had moderate hardness and fracturability,and low unit energy consumption[2.23（kw·h）/kg],the polysaccharide retention rate and rehydration ratio were3.60mg/g and 270%,which was proved to be a suitable drying method for producing instant P.eryngii chips.