不同预处理方法对真空冷冻干燥香菇脆片感官品质的影响

Effect of Different Pretreatment Methods on the Sensory Quality of Lentinus edodes Chips Produced by Vacuum Freeze-Drying

利用漂烫超声浸渍、漂烫真空浸渍、漂烫调味液煮、熏蒸超声浸渍、纤维素酶解5种不同预处理方法处理香菇,再用真空冷冻干燥工艺将其制成即食脆片,对香菇脆片感官品质特性(包括水分含量、色泽、质构)以及微观结构等进行比较。结果表明:与其他4种预处理方法相比,经过纤维素酶解处理后的香菇制备成冻干脆片水分含量为3.59%、?E为107.35±2.16、硬度为718.20 g、脆度为0.92 mm、感官评分为8.1±0.2,其感官品质最佳,纤维素酶处理有助于香菇脆片形成疏松多孔结构。

Five different pretreatment methods,i.e.blanching combined with ultrasonic impregnation,blanching combinedwith cooking with seasonings,steaming combined with ultrasonic impregnation,blanching combined with vacuumimoregnation and cellulase pretreatment,followed by vacuum freeze-drying,were applied to produce Lentinus edodeschips.Sensory properties(moisture content,color and texture)and microstructure of Lentinus edodes chips were examined.The results showed that compared with four other pretreatment methods,Lentinus edodes chips subjected to cellulasepretreatment,contributing to the formation of porous structure,had moisture content of3.59%,ΔE of107.35±2.16,hardness of718.20g,crispness of0.92mm,and sensory evaluation score of8.1±0.2,suggesting the best sensory quality.