白玉菇热风干燥工艺优化及其对品质的影响

Optimization of Hot Air Drying of White Hypsizygus marmoreus and Its Effect on Quality

以白玉菇为材料,通过单因素试验分析热风温度、切片厚度和装载量对白玉菇干燥特性和干燥品质的影响,并通过正交试验对干燥参数进行优化。结果表明,升高热风温度、减小切片厚度、减小装载量可以有效降低白玉菇的干基含水率,加快干燥速率。温度对干燥速率的影响最大,然而温度过高容易造成白玉菇干燥表面的硬化,反而降低了干燥中后期的干燥速率。干基含水率大,温度、切片厚度和装载量对干燥速率的影响也增大。通过对亮度、复水比、维生素C含量和感官评分的综合评定,得到最优工艺参数为:热风温度60℃,切片厚度2 mm,装载量15 g·dm^-2。

The single-factor experiment was used to investigate the effect of hot air temperature, slice thickness and loading amount on the drying characteristics and drying quality of white Hypsizygus marmoreus. The drying parameters were optimized by orthogonal design. The results showed that increasing hot air temperature, decreasing slice thickness or loading amount could effectively reduce the dry base moisture content of white H. marmoreus and accelerate the drying rate. Temperature had the greatest influence on drying rate. However, high temperature could easily cause hardening of the drying surface of white H.marmoreus, which reduced the drying rate in the middle and late drying stages. The influence of temperature, slice thickness and loading amount on drying rate increased with the increase of dry base moisture content. The optimized drying parameters obtained by evaluation of brightness, rehydration ratio, vitamin C content and sensory score were as follows: hot air temperature60℃, slice thickness 2 mm, and loading amount 15 g·dm^-2.