白玉菇远红外干燥工艺优化及其对品质的影响

Optimized far-infrared drying of white Hypsizygus marmoreus and effects on quality

为提高白玉菇干制品质量,对白玉菇进行远红外干燥试验,通过单因素试验分析远红外温度、切片厚度和装载量对白玉菇干燥特性和干制品质量的影响,并进一步正交设计优化干燥参数。结果表明,单因素试验中远红外温度在50~70℃、切片厚度在2~6mm、装载量在10~15g/dm^2白玉菇干基含水率、水分比、干燥速率较为适合。优化后各因素对干燥品质综合影响程度分别为:切片厚度>远红外温度>装载量,最佳干燥参数为:远红外温度60℃,切片厚度4mm,装载量15.00g/dm2,此条件下白玉菇干制品亮度L^*值为37.81,VC含量为14.52mg/100g,复水比为3.12,感官评分为91,质量较优。该研究结果为远红外干燥白玉菇产业化生产提供参考。

In order to improve the quality of dried white Hypsizygus marmoreus,white Hypsizygus marmoreus were dried by far-infrared drying.Single-factor experiments were used to investigate the effects of far-infrared temperature,slice thickness and loading amount on drying characteristics and dried quality of white Hypsizygus marmoreus,followed by optimizing the drying parameters.The results showed that at 50-70℃,with 2-6 mm slice thickness and 10-15 g/dm 2 loading amount,the dried white Hypsizygus marmoreus had appropriate moisture content,moisture ratio and drying rate.Moreover,slice thickness had the biggest effects on the drying quality,followed by far-infrared temperature and loading amount.The optimized drying parameters were:dried at 60℃with 4 mm slice thickness and 15.00 g/dm^2 loading amount.Under this condition,the product had better quality,as its L^*value was 37.81,vitamin C content was 14.52 mg/100g,rehydration ratio was 3.12 g/g,and sensory score was 91.In conclusion,this study provides a reference for industrial production of far-infrared drying dried white Hypsizygus marmoreus.