高压湿热处理平菇工艺优化及其对物性和吸附性的影响

Optimization of High-Pressure and Heat-Moisture Treatment of Pleurotus ostreatus and Its Effect on Physical Properties and Appearance

以平菇对调味油的吸附性及感官品质评价为考核指标,采用响应面分析方法筛选平菇高压湿热处理最佳工艺,同时考察高压湿热处理对其物性及表观的影响。结果表明:压力0.06 MPa、处理时间15 min、原料水分含量76%处理后的平菇,其物性明显优于未经高压湿热处理平菇。经高压湿热处理后平菇对调味油的吸附值为50.11 mg/g,较未处理样提高35.18%。物性测试结果表明高压湿热处理平菇硬度降低,弹性增强,咀嚼性得到改善。扫描电镜图显示高压湿热处理平菇较未处理样组织结构明显变得膨胀疏松,形成明显的网络结构,预示高压湿热处理可明显改善平菇食品的口感及风味。

The optimal high-pressure and heat-moisture treatment conditions for Pleurotus ostreatus were screened for improved seasoning oil adsorbability and sensory quality using response surface analysis. The mushroom was examined for physical properties and appearance before and after the optimized treatment. The results showed that the quality of Pleurotus ostreatus treated at 0.06 MPa for 15 min with a moisture content of 76% was obviously better than that of the untreated one. The seasoning oil adsorbability of Pleurotus ostreatus after the high-pressure and heat-moisture treatment was 50.11 mg/g, which was 35.18% higher than that of the untreated one. Results of physical properties showed that the hardness of Pleurotus ostreatus after this treatment was reduced, the elasticity was enhanced and the chewiness was improved. Scanning electron microscope images showed that Pleurotus ostreatus after high-pressure and heat-moisture treatment displayed a more swelling and looser spatial structure than the untreated one, with an evident network structure, indicating that high-pressure and heat-moisture treatment could obviously improve the taste and flavor of Pleurotus ostreatus product.