香菇脆片的研制及干燥方式对产品品质的影响

Preparation of Lentinus edodes Chips and Effect of Drying Methods on Product Quality

为了研制色泽良好、形态完整、风味较佳、质构酥脆的香菇脆片,该研究以新鲜香菇为原料,以感官评分为指标,采用单因素试验和响应面试验对香菇脆片的配方进行优化;通过质构、复水率、色差和感官评分检测对比热风干燥和真空冷冻干燥对香菇脆片品质的影响。结果表明,当食盐添加量6%、麦芽糖添加量15%、柠檬酸添加量0.9%、L-半胱氨酸添加量0.09%、麦芽糊精添加量10%时,产品感官评分最高;真空冷冻干燥香菇脆片的感官评分、复水率、色差和咀嚼性均优于热风干燥的产品,在保持香菇脆片硬度方面,热风干燥要优于真空冷冻干燥。结果表明,真空冷冻干燥的香菇脆片品质要高于热风干燥的产品,可为香菇脆片的研制及开发提供理论依据。

In order to prepare Lentinus edodes chips with good color,complete shape,good flavor and crispy texture,in this study,with fresh Lentinus edodes as the raw material and sensory score as the index,single factor test and response surface test are used to optimize the formula of Lentinus edodes chips.The effects of hot air drying and vacuum freeze drying on the quality of Lentinus edodes chips are compared through texture,rehydration rate,color difference and sensory score.The results show that the sensory score of the product reaches the highest when the addition amount of salt,maltose,citric acid,L-cysteine and maltodextrin is 6%,15%,0.9%,0.09%,10%respectively.The sensory score,rehydration rate,color difference and chewiness of Lentinus edodes chips prepared by vacuum freeze drying are better than those of hot air drying,and hot air drying is better than vacuum freeze drying in maintaining the hardness of Lentinus edodes chips.The results show that the quality of Lentinus edodes chips prepared by vacuum freeze drying is higher than that of hot air drying,which could provide a theoretical basis for the preparation and development of Lentinus edodes chips.