| 不同干燥方法对鸡腿菇干制品品质的影响 |
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| 引用本文： | 刘志芳,汪文科,王治江,刘玉环.不同干燥方法对鸡腿菇干制品品质的影响[J].食品与发酵工业,2012,38(4):108-111. |
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| 作者姓名： | 刘志芳 汪文科 王治江 刘玉环 |
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| 作者单位： | 1. 河西学院农业与生物技术学院,甘肃张掖,734000
2. 沈阳农业大学园艺学院,辽宁沈阳,110866 |
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| 基金项目： | 甘肃省教育厅研究生导师项日 |
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| 摘 要： | 对新鲜鸡腿菇分别采用热风、真空和真空冷冻干燥。通过测定干制品的可溶性总糖、可溶性蛋白质、Vc含量、复水比以及感官等指标,比较了3种干燥方式对鸡腿菇干制品品质的影响。结果表明:真空冷冻干燥法所得制品的可溶性总糖、可溶性蛋白质和Vc含量分别为31.39±1.17Aa、82.96±2.05Aa和0.81±0.12Aa,损失显著小于其他2种干燥方式,其复水比为7.15±0.12Aa,复水性最好。
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| 关 键 词： | 鸡腿菇 干燥方法 品质 |
The Influence of Different Drying Methods on the Quality of Dried Coprinus comatus |
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| Liu Zhi-fang,Wang Wen-ke,Wang Zhi-jiang,Liu Yu-huan.The Influence of Different Drying Methods on the Quality of Dried Coprinus comatus[J].Food and Fermentation Industries,2012,38(4):108-111. |
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| Authors: | Liu Zhi-fang Wang Wen-ke Wang Zhi-jiang Liu Yu-huan |
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| Affiliation: | 1(College of Agriculture and Biotechnology,Hexi University,Zhangye Gansu 734000,China) 2(College of Horticulture,Shenyang Agricultural University,Shenyang Liaoning 110866,China) |
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| Abstract: | A comparison experiment on the hot air drying,vacuum drying and vacuum-freeze drying of Coprinus comatus was done.The content of total soluble sugar,soluble protein,Vc,rehydrated ratio and sensory quality of the dired Coprinus comatus were analyzed and evaluated.The results showed that: the content of soluble total sugar,soluble protein and Vc of dried Coprinus comatus by vacuum-freeze drying were 31.39±1.17~Aa,82.96±2.05~Aa and 0.81±0.12~Aa,the Loss significantly lower than the other two drying methods.The rehydrated ratio was 7.15±0.12~Aa,the best of the three. |
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| Keywords: | Coprinus comatus drying methods quality |
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