| 不同干燥方式对双孢蘑菇干制品质量的影响 |
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| 引用本文： | 刘玉环,刘志芳,王治江,秦良生,俞兆鹏. 不同干燥方式对双孢蘑菇干制品质量的影响[J]. 食品科技, 2011, 0(10): 71-74,78 |
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| 作者姓名： | 刘玉环 刘志芳 王治江 秦良生 俞兆鹏 |
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| 作者单位： | 河西学院农业与生物技术学院;张掖市金海冻干食品有限责任公司; |
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| 基金项目： | 甘肃省教育厅研究生导师科研项目(0909—01) |
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| 摘 要： | 对双孢蘑菇进行热风、真空和真空冷冻干燥的对比实验,建立了3种干燥方式下物料的干燥曲线,测定干制品Vc含量、复水比和感官质量。结果表明:从干燥效率和干制品Vc含量看,真空干燥>真空冷冻干燥>热风干燥;从复水比看,真空冷冻干燥>真空干燥>热风干燥,其中真空冷冻干燥的干制品感官质量最好。对干制品进行护色和复水实验,结果显示干制品护色质量好于不护色,复水时间直接影响复水程度,最佳复水时间为40min。
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| 关 键 词： | 双孢蘑菇 热风干燥 真空干燥 真空冷冻干燥 |
The influence of different drying methods on the quality of dried products of Button Mushroom |
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| LIU Yu-huan,LIU Zhi-fang,WANG Zhi-jiang,QIN Liang-sheng,YU Zhao-peng. The influence of different drying methods on the quality of dried products of Button Mushroom[J]. Food Science and Technology, 2011, 0(10): 71-74,78 |
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| Authors: | LIU Yu-huan LIU Zhi-fang WANG Zhi-jiang QIN Liang-sheng YU Zhao-peng |
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| Affiliation: | LIU Yu-huan1,LIU Zhi-fang1,WANG Zhi-jiang1,QIN Liang-sheng2,YU Zhao-peng1(1.College of Agriculture and Biotechnology,Hexi University,Zhangye 734000,2.Jinhai Freezing and Drying Food Limited Liability Company,Zhangye 734000) |
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| Abstract: | A comparative experiment on the hot air,vacuum and vacuum freeze drying of Button Mushroom has been done.The curves of moisture content versus drying time were established to compare the drying data.Rehydration ratio,Vc content and sensory quality of dried products were measured to evaluate the quality of dried Button Mushrooms.The results show that vacuum drying can guarantee product quality,shorten the drying time,is more suitable for drying mushrooms,so as to provide a theoretical basis for industrial pr... |
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| Keywords: | Button Mushroom hot air drying vacuum drying vacuum freeze drying |
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