【作者】邢淑婕; 劉開(kāi)華

【Author】XING Shujie; LIU Kaihua Department of Biotechnology; Xinyang Agricultural College; Xinyang; Henan 464000; China

【作者機(jī)構(gòu)】信陽(yáng)農(nóng)業(yè)高等專(zhuān)科學(xué)校生物技術(shù)系

【摘要】 利用微波真空干燥、冷凍真空干燥、熱風(fēng)干燥方法分別對(duì)杏鮑菇(Pleurotus eryngii)子實(shí)體進(jìn)行脫水處理,分析不同干制方法對(duì)杏鮑菇品質(zhì)的影響。采用微波真空干燥法干制的杏鮑菇在最大復(fù)水比、維生素C含量和色澤方面接近冷凍真空干制,明顯優(yōu)于傳統(tǒng)的熱風(fēng)干制;微波真空干制的需時(shí)和能耗明顯低于冷凍真空干制和熱風(fēng)干制。表明,微波真空干制技術(shù)適用于干制杏鮑菇。

【Abstract】 Pleurotus eryngii fruit bodies were dried using three different drying methods [microwave vacuum drying (MVD),freeze vacuum drying (FVD)and hot air drying(HAD)],and the time and energy consumption required to attain a relative water content of 10%12% was determined in each case. Shortest drying times and lowest energy consumption levels were recorded when the MVD method was adopted for drying fruit bodies of similar weight and water content. The rehydration ratio (constant maximum weight after immersion in water/dry weight),vitamin C content and L-value ('whiteness') of fruit bodies dried using the MVD and FVD methods were not significantly different (P<0.05),but were significantly higher compared with the corresponding values recorded for fruit bodies exposed to HAD. We conclude that MVD is an appropriate method for drying and maintaining the quality of P. eryngii fruit bodies.

【關(guān)鍵詞】 杏鮑菇; 微波真空干制; 冷凍真空干制; 熱風(fēng)干制

【Key words】 Pleurotus eryngii; microwave vacuum drying; freeze vacuum drying; hot air drying

【文獻(xiàn)出處】 食用菌學(xué)報(bào),Acta Edulis Fungi,編輯部郵箱,2010年01期

【DOI】CNKI:SUN:SYJB.0.2010-01-020

【分類(lèi)號(hào)】S646.141