不同干燥方法对护色后金耳切片品质的影响

Effects of different drying methods on the quality of Tremella aurantialba slices after color protection

为获得合适的护色后金耳切片的干燥方法,比较了不同干燥方法对金耳切片感官特性、色度值、复水比、一般性营养成分和氨基酸含量的影响。结果表明,真空冷冻干燥金耳切片的感官品质最好,ΔE值为(11.62±1.84),与ΔE值最小的空气能热泵干燥处理组无显著性差异。真空冷冻干燥处理金耳切片的复水比为(10.56±0.16),与其他干燥组的复水比相比有显著性差异(P<0.05),且真空冷冻干燥后的金耳中粗蛋白和总糖含量最高,分别达9.97 g/100 g和74.20%,氨基酸总量、鲜甜味氨基酸含量明显高于其他各干燥组。空气能热泵干燥的感官评分与真空冷冻干燥的感官评分相近,其ΔE(11.59±0.44)最小。微波真空-热泵联合干燥金耳的复水比低于真空冷冻干燥,而高于空气能热泵干燥,且其粗蛋白、粗脂肪、氨基酸总量、鲜甜味氨基酸含量均高于空气能热泵干燥金耳。综合来看,真空冷冻干燥得到的金耳品质最好。综合考虑控制成本和提高效率,实际生产中可采用微波真空-热泵联合干燥或空气能热泵干燥来处理金耳。

To obtain a suitable method for drying Tremella aurantialba slices after color protection, six drying methods(natural drying, hot air variable temperature drying, air energy heat pump drying, microwave vacuum drying, vacuum freeze-drying, and microwave vacuum-heat pump combined drying)were compared the effect on sensory properties, chromaticity value, rehydration ratio, nutrients and amino acid content. The results showed that the sensory quality of vacuum freeze-dried T.aurantialba slices was the best with a ΔE value of 11.62±1.84, however, it was not significantly different from the air energy heat pump drying treatment group. The rehydration ratio of T.aurantialba slices treated by vacuum freeze-drying was(10.56±0.16), which was significantly different from the rehydration ratios of other drying groups(P<0.05). And the crude protein and total sugar in T.aurantialba slices after vacuum freeze-drying was also significant. The content was the highest, reaching 9.97 g/100 g and 74.20%, respectively. The total amino acid content and the sweet amino acid content were significantly higher than the other groups. The sensory score of air energy heat pump drying was similar to that of vacuum freeze-drying, and its ΔE(11.59±0.44) was the smallest. The rehydration ratio of microwave vacuum-heat pump combined drying golden ears was lower than vacuum freeze-drying and higher than air energy heat pump drying. Its crude protein, crude fat, total amino acid content, and fresh and sweet amino acid content were all higher than air energy heat pump drying. Overall, the quality of T.aurantialba obtained by vacuum freeze-drying was the best. In consideration of cost control and efficiency improvement, microwave vacuum-heat pump combined drying or air energy heat pump drying could be used to treat T.aurantialba in production. This research provides ideas for the dry processing of T.aurantialba.