| 干燥方式对香菇中甲醛含量的影响 |
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| 引用本文： | 刁恩杰,丁晓雯,章道明. 干燥方式对香菇中甲醛含量的影响[J]. 食品科学, 2010, 31(2): 70-73. DOI: 10.7506/spkx1002-6630-201002017 |
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| 作者姓名： | 刁恩杰 丁晓雯 章道明 |
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| 作者单位： | 1.山东农业大学食品科学与工程学院 2.西南大学食品科学学院 |
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| 摘 要： | 研究热风干燥、真空干燥、冷冻干燥对减少干香菇中甲醛含量的影响。结果表明，经过钝化香菇酶的前处理后，无论采用热风干燥、真空干燥还是冷冻干燥，都可以使干香菇中的甲醛含量降到35mg/kg 以下，以冷冻干燥所得干香菇产品的感官品质和复水性最好。香菇干燥的最佳工艺：微波钝化香菇酶2min，－ 30℃处理10h，25℃真空干燥5h，干香菇的甲醛含量可降到20.18mg/kg，所得产品有良好的品质，复水率达到8.29g/g 干样。
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| 关 键 词： | 香菇 甲醛 干燥 |
| 收稿时间： | 2009-03-25 |
Effects of Drying Methods on Formaldehyde Content and Quality of Edible Mushroom Lentinula edodes |
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| DIAO En-jie,DING Xiao-wen,ZHANG Dao-ming. Effects of Drying Methods on Formaldehyde Content and Quality of Edible Mushroom Lentinula edodes[J]. Food Science, 2010, 31(2): 70-73. DOI: 10.7506/spkx1002-6630-201002017 |
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| Authors: | DIAO En-jie DING Xiao-wen ZHANG Dao-ming |
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| Affiliation: | 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China ；2. College of Food Science, Southwest University, Chongqing 400716, China |
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| Abstract: | Edible mushroom Lentinula edodes (shiitake mushroom) was treated with hot-air drying, vacuum drying and vacuum freeze drying respectively, and their effects on formaldehyde content and quality of the edible fungus were studied. Results showed that the formaldehyde content in shiitake mushroom subjected to enzyme inactivation followed by each of these drying treatments was reduced to below 35 mg/kg, and vacuum freeze dried shiitake mushroom exhibited the best sensory quality and the highest rehydration rate.... |
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| Keywords: | mushroom formaldehyde drying |
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