真空微波干燥技术对食用菌粉品质的影响

Effect of microwave vacuum drying technology on quality of edible mushrooms powder

采用真空微波干燥技术制备食用菌粉,通过对食用菌粉水分含量、营养成分、粉体特性、微细化难易程度、感官及微观组织的研究,评价真空微波干燥对食用菌粉品质的影响。研究表明:真空微波干燥食用菌的总糖、粗蛋白、粗纤维和氨基酸总量含量分别是真空冷冻干燥的87.45%～92.61%、82.95%～94.40%、81.82%～96.97%和88.21%～95.44%,远高于热风干燥。真空微波干燥技术耗时最短,产品水分含量最低,干燥后的食用菌色泽较明亮,略有收缩,微观组织较疏松。与热风干燥的食用菌相比,真空微波干燥食用菌粉更易微细化;对于粉体性质而言,真空微波干燥食用菌L*值大于热风干燥,持水性和膨胀度略大于热风干燥,真空微波干燥的食用菌堆密度接近真空冷冻干燥,远小于热风干燥。

In the study the microwave vacuum drying technology had been used to produce edible mushrooms powder. The moisture content, nutrient content, appearance and microcosmic structure, powder characteristics and the difficulty degree of microzation had been studied. The results showed that the content of total sugar, crude protein, crude fibre and amino acid of edible mushrooms by the microwave vacuum drying technology were 87.45%～92.61%, 82.95%～94.40%, 81.82%～96.97% and 88.21%～95.44% of edible mushrooms by vacuum freeze-drying technology. The time-cosuming and the moisture content of products were lowest of edible mushrooms by the microwave vacuum drying technology. The appearance of edible fungi by the microwave vacuum drying technology were slight brown and microcosmic structure had many micropores. The edible mushrooms＇ s difficulty degree of microzation by the microwave vacuum drying technology was easier than by hot air drying technology. For powder characteristics, the value of L＊ of edible mushrooms by the microwave vacuum drying technology was larger than by hot air drying technology, and the water binding capacity and swelling capacity were slight larger than by hot air drying technology. And the bulk density of edible mushrooms by the microwave vacuum drying technology was approximately equal to vacuum freeze-drying technology, less than hot air drying technology.