不同干燥方式对红托竹荪感官品质的影响

Effects of different drying methods on sensory quality of Dictyophora rubrovalvata

该研究探讨了真空冷冻干燥、微波干燥以及热风干燥3种不同干燥方式对红托竹荪色差、质构以及香气的影响。结果表明,热风干燥的红托竹荪与鲜品相比颜色发黄,品质没有冷冻干燥和微波干燥的好,其中冷冻干燥的红托竹荪干品色泽最接近鲜品;3种干燥方式对红托竹荪干品的硬度均有显著影响(P<0.05),其中,热风干燥的影响最小,微波干燥的影响最大。与鲜品相比,3种干燥方式得到的干品弹性均显著降低(P<0.05),而冷冻干燥样品的弹性相对于热风干燥和微波干燥显著增加(P<0.05)。3种干燥方式都对鲜品的韧性产生显著的影响(P<0.05),其中冷冻干燥的影响效果相对于热风干燥和微波干燥显著降低(P<0.05);此外,干制的方式也改变了红托竹荪风味物质的组成,醇类等化合物均有不同程度的减少,其中冷冻干燥方式不仅对红托竹荪风味物质的影响最小,还可以突出其风味物质。总体来看,冷冻干燥方式对红托竹荪的感官品质影响最小。

Vacuum freeze-drying,microwave drying,and hot air drying were used to explore the effects of different drying methods on the color difference,texture,and aroma of Dictyophora rubrovalvata.Results showed that the color of hot air-drying D.rubrovalvata was yellow compared with that of fresh products,and the quality was not as good as that of freeze-drying and microwave drying.The three drying methods had significant effects on the hardness of dried products of D.rubrovalvata(P<0.05).Among them,hot air drying had the least effect and microwave drying had the greatest effect.Compared with fresh products,the elasticity of dried products obtained by the three drying methods decreased significantly(P<0.05),while the elasticity of freeze-dried samples increased significantly compared with samples of hot air drying and microwave drying(P<0.05).The three drying methods had significant effects on the toughness of fresh products(P<0.05),and the effect of freeze drying was significantly lower than that of hot air drying and microwave drying(P<0.05).In addition,the drying method also changed the composition of the flavor substances of D.rubrovalvata,and the alcohols and other compounds were reduced to varying degrees.Among them,the freeze-drying method not only had the least impact on the flavor substances of D.rubrovalvata,but also highlighted its flavor substances.In general,freeze-drying had the least effect on the sensory quality of D.rubrovalvata.