干燥方法对黄蘑菇品质及微观结构的影响

目的：确定最适合黄蘑菇干制的干燥方法。方法：比较自然晒干、热风干燥、真空冷冻干燥、真空干燥、微波—热风联合干燥5种方法对黄蘑菇营养、功能成分、色泽、复水比、收缩率、复水质构和微观结构的差异。结果：真空冷冻干燥组的粗蛋白、粗多糖和总黄酮含量最高，总酚含量仅次于真空干燥组，其色差值最小，复水比高，收缩程度小，内部组织完整性好，复水质构表现为硬度、弹性和咀嚼性低。与热风干燥相比，微波—热风联合干燥显著提高了黄蘑菇粗蛋白和粗多糖含量，干燥时间缩短了11%，并显著提高了黄蘑菇的b*值，复水后其硬度、弹性、内聚性和咀嚼性最大。真空干燥组不利于总黄酮的保留，并在收缩率和复水方面表现最差。自然晒干组的粗纤维含量最高，而总酚含量最低。结论：干燥方法对黄蘑菇的品质影响显著，试验研究的5种干燥方式中真空冷冻干燥的黄蘑菇整体品质最好。

Effects of drying methods on the quality and microstructure of Armillaria luteo-virens

Objective:This study aimed to determine the most suitable drying method for Armillaria luteo-virens.Methods:The effects of solar drying, hot air drying, vacuum-freeze drying, vacuum drying and microwave-hot-air combined drying on the nutrition, functional components, color, rehydration ratio, shrinkage ratio, rehydration structure and microstructure of A. luteo-virens were compared.Results:The content of crude protein, crude polysaccharide and total flavonoids in vacuum-freeze drying group was the highest, and the content of total phenol was second highest and lower than the vacuum drying group. Its color difference was the smallest, with high rehydration ratio, and the shrinkage degree was small, with good internal tissue integrity. Moreover, its rehydration structure was characterized by low hardness, elasticity and chewability. Compared with hot-air drying, microwave-hot-air combined drying significantly increased the content of crude protein and crude polysaccharide of A. luteo-virens, shortened the drying time by 11%, and significantly improved the b* value; after rehydration, its hardness, elasticity, cohesion and chewability were the largest. However, the vacuum drying group was not conducive to the retention of total flavonoids, and had the worst performance in shrinkage and rehydration; the crude fiber content was the highest and the total phenol content was the lowest in the solar drying group.Conclusion:Different drying methods have significant effects on the quality of A. luteo-virens, and the overall quality of vacuum-freeze drying A. luteo-virens is optimal.