| 不同干燥方法对白灵菇品质的影响 |
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| 引用本文： | 聂,莹,丁,洋,李淑英,唐选明.不同干燥方法对白灵菇品质的影响[J].中国食物与营养,2014(2):48-51. |
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| 作者姓名： | 聂 莹 丁 洋 李淑英 唐选明 |
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| 作者单位： | 中国农业科学院农产品加工研究所／农业部农产品加工综合性重点实验室,北京100193 |
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| 基金项目： | 中国农业科学院基本科研业务费预算增量项目＂果蔬粉的高效制备与品质评价关键技术研究＂（项目编号：2013ZL014-2）,公益性行业（农业）科研专项经费项目＂食用菌保鲜加工与循环利用技术研究与示范＂（项目编号：201303080）. |
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| 摘 要： | 比较了白灵菇经热风干燥、红外干燥、真空干燥、真空冷冻干燥后品质的变化,即分别对白灵菇干品的色度(L值)、维生素C含量、复水比、微观结构进行研究。结果显示,色度(L值):真空冷冻干燥真空干燥红外干燥热风干燥;维生素C含量:真空冷冻干燥热风干燥红外干燥真空干燥;复水特性方面,真空冷冻干燥处理的白灵菇片是其他3种干燥复水比的2.5—3.7倍;与其他3种干燥相比,真空冷冻干燥处理的白灵菇片微观结构空隙适中且分布均匀。
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| 关 键 词： | 白灵菇 干品品质 真空冷冻干燥 |
Effect of Different Drying Methods on the Quality of Pleurotus nebrodensis |
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| NIE Ying,DING Yang,LI Shu-ying,TANG Xuan-ming.Effect of Different Drying Methods on the Quality of Pleurotus nebrodensis[J].Food and Nutrition in China,2014(2):48-51. |
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| Authors: | NIE Ying DING Yang LI Shu-ying TANG Xuan-ming |
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| Affiliation: | 1.Institute of Agro-products Processing Sciense and Technology, CAAS/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China;) |
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| Abstract: | Four kinds of drying methods including vacuum freeze-drying,vancuum drying,hot wind drying,and infrared drying were applied on dehydrating Pleurotus nebrodensis.By comparing the indexes such as L value,VC content,rehydration ratio and SEM,the results indicated that the vacuum freeze-drying Pleurotus nebrodensis showed the higher L value and vitamin C content.Besides,the rehydration ratio of vacuum freeze-drying mushrooms was 2.5-3.7 times higher than the others.Pictures from scanning electron microscope showed that vacuum freeze-drying mushrooms had evenly and well-distributed pores. |
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| Keywords: | Pleurotus nebrodensis quality of dry product vacuum freeze-drying |
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