不同干燥方式对黑皮鸡枞菌品质的影响

Effects of Different Drying Methods on quality of Oudemansiella radicata

为对比不同干燥方式对黑皮鸡枞菌品质的影响。黑皮鸡枞菌干制品分别采用真空冷冻干燥、热风干燥、热泵干燥3种干燥方式,对黑皮鸡枞菌干燥后的复水率、持水力、营养成分、质构等方面进行比较分析。结果表明,复水率最高的是真空冷冻干燥后的黑皮鸡枞菌,为4.59%,热泵干燥后黑皮鸡枞菌持水力最高,为0.15 g/g。营养成分方面:热泵干燥后黑皮鸡枞菌的蛋白质、脂肪、膳食纤维以及钾含量最高,分别为26.07 g/100 g, 1.37 g/100 g, 33.11g/100 g和3 871.33 mg/100 g;真空冷冻干燥后黑皮鸡枞菌的碳水化合物和钠含量最高,分别为32.57 g/100 g和27.27mg/100 g;热风干燥后黑皮鸡枞菌磷元素含量823.00 mg/100 g和镁元素含量2 160.00 mg/100 g,为最高。质构方面,真空冷冻干燥后黑皮鸡枞菌弹性、咀嚼度和内聚性最低,分别为0.81, 1 226.22 gf和0.69;热风干燥后黑皮鸡枞菌的质构指标最高。总体而言,真空冷冻干燥后黑皮鸡枞菌的整体口感最佳,而热泵干燥后黑皮鸡枞菌的营养成分方面较佳,最差的是热风干燥后黑皮鸡枞菌的品质。

To compare the effects of diferent drying methods on the quality of Oudemansiella radicata,the dried products of Oudemansiella radicata were prepared by vacuum freeze drying,hot air drying and heat pump drying.The rehydration rate,water holding capacity,nutritional composition and texture of dried Oudemansiella radicata were compared and analyzed.The results showed that the highest rehydration rate of Oudemansiella radicata after vacuum freeze drying was 4.59%,and the highest water holding capacity after heat pump drying was 0.15 g/g.Among the nutrients,the protein,fat,dietary fiber and potassium content of Oudemansiella radicata after heat pump drying were the highest,which were 26.07 g/100 g,1.37 g/100 g,33.11 g/100 g and 3871.33 mg/100 g,respectively.The highest content of carbohydrate in Oudemansiella radicata was 32.57 g/100 g and 27.27 mg/100 g,respectively;After hot air drying,the Oudemansiella radicata of phosphorus(823.00 mg/100 g)and magnesium(2160.00 mg/100 g)were the highest.In terms of texture,the elasticity,masticability and cohesion of Oudemansiella radicata after vacuum freeze drying were 0.81,1226.22 gf and 0.69,respectively.The texture index of Oudemansiella radicata after hot air drying was the highest.Generally speaking,the overall taste of Oudemansiella radicata afer vacuum freeze drying was the best,while the nutritional composition of Oudemansiella radicata after heat pump drying was better,and the worst was the quality of Oudemansiella radicata after hot air drying was the most seriously damaged.