干燥方式对复水香菇感官、质构及营养品质的影响
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摘要
为获得复水性较好的干香菇,研究了热风干燥(hot-air drying,HAD)、中短波红外干燥(infraredradiation drying,IRD)和真空冷冻干燥(freeze drying,FD)香菇的复水特性及复水后的综合品质。结果表明:FD香菇具有均匀的多孔结构,使得干香菇的复水速率明显高于HAD香菇和IRD香菇,复水60 min即可达最大复水体积比(9.22),且复水香菇的外观与鲜样接近。同时,复水后FD香菇的剪切力(1 352.99 g)和咀嚼性(232.54 g)最小,表明其质地柔软、易被切分。此外,FD复水香菇和其他两种复水香菇具有相似的电子鼻响应值曲线,表明其香气无差异。复水时FD香菇的蛋白质和VB_2的溶出率最高,分别为0.42 mg/g和0.71×10~(-3) mg/g,说明FD复水香菇富含营养成分,且加工时较易溶出。综上,FD可作为一种较好的干燥方式来制备复水性较好的高品质香菇。
The effect of hot-air drying(HAD), short-and medium-wave infrared radiation drying(IRD) and freeze drying(FD) on the rehydration properties of dried shiitake mushrooms and the quality of rehydrated mushrooms was studied in order to obtain dried shiitake mushroom with better rehydration properties. The results showed freeze dried mushrooms had higher rehydration rate than the dried samples obtained by HAD and IRD, which was attributed to the high porous structure. The highest rehydration ratio(9.22) was reached at 60 min and the rehydrated product was similar in appearance to the fresh sample. Moreover, the shear force and chewiness of the rehydrated FD mushroom were 1 352.99 and 232.54 g, respectively, which were smaller than those of other rehydrated dried samples, indicating that the rehydrated FD mushroom was soft and easy to cut. Additionally, there was no difference in the aroma of rehydrated samples of shiitake mushrooms dried by HAD, IRD and FD, as indicated by similar electronic nose response curves. Furthermore,higher contents of protein(0.42 mg/g) and VB_2(0.71 × 10~(-3) mg/g) were detected in the rehydration solution of FD shiitake mushrooms compared with other dried samples, suggesting that FD samples are rich in nutrients and the nutrients are more easily dissolved during processing. In conclusion, FD has the potential to be used to produce high-quality dried shiitake mushrooms with better rehydration properties.
The effect of hot-air drying(HAD), short-and medium-wave infrared radiation drying(IRD) and freeze drying(FD) on the rehydration properties of dried shiitake mushrooms and the quality of rehydrated mushrooms was studied in order to obtain dried shiitake mushroom with better rehydration properties. The results showed freeze dried mushrooms had higher rehydration rate than the dried samples obtained by HAD and IRD, which was attributed to the high porous structure. The highest rehydration ratio(9.22) was reached at 60 min and the rehydrated product was similar in appearance to the fresh sample. Moreover, the shear force and chewiness of the rehydrated FD mushroom were 1 352.99 and 232.54 g, respectively, which were smaller than those of other rehydrated dried samples, indicating that the rehydrated FD mushroom was soft and easy to cut. Additionally, there was no difference in the aroma of rehydrated samples of shiitake mushrooms dried by HAD, IRD and FD, as indicated by similar electronic nose response curves. Furthermore,higher contents of protein(0.42 mg/g) and VB_2(0.71 × 10~(-3) mg/g) were detected in the rehydration solution of FD shiitake mushrooms compared with other dried samples, suggesting that FD samples are rich in nutrients and the nutrients are more easily dissolved during processing. In conclusion, FD has the potential to be used to produce high-quality dried shiitake mushrooms with better rehydration properties.
引文
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[2]TIAN Y T,ZHAO Y T,HUANG J J,et al.Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J].Food Chemistry,2016,197:714-722.
[3]GIRI S K,PRASAD S.Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms[J].Journal of Food Engineering,2007,78(2):512-521.
[4]SINGH P,LANGOWSKI H C,WANI A A,et al.Recent advances in extending the shelf life of fresh Agaricus mushrooms:a review[J].Journal of Science and Food Agriculture,2010,90(9):1393-1402.
[5]SONG Y K,ZANG X,KAMAL T,et al.Real-time detection of water dynamics in abalone(Haliotis discus hannai Ino)during drying and rehydration processes assessed by LF-NMR and MRI[J].Drying Technology,2017,3:1-12.
[6]KOTWALIWALE N,BAKANE P,VERMA A.Changes in textural and optical properties of oyster mushroom during hot air drying[J].Journal of Food Engineering,2007,78:1207-1211.
[7]WANG H C,ZHANG M,ADHIKARI B.Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation[J].Food and Bioproducts Processing,2015,94:507-517.
[8]PEI F,SHI Y,MARIGA A M,et al.Comparison of freeze-drying and freeze-drying combined with microwave vacuum drying methods on drying kinetics and rehydration characteristics of button mushroom(Agaricus bisporus)slices[J].Food and Bioprocess Technology,2013,7:1629-1639.
[9]H E B B A R H U,V I S H W A N A T H A N K H,R A M E S H M N.Development of combined infrared and hot air dryer for vegetables[J].Journal of Food Engineering,2004,65(4):557-563.
[10]王相友,林喜娜.果蔬红外辐射干燥动力学的影响因素综述[J].农业机械学报,2009,40(10):114-120.
[11]张力伟.香菇真空冷冻干燥工艺研究[D].大庆:黑龙江八一农垦大学,2010:40.
[12]KROKIDA M K,MARINOS-KOURIS D.Rehydration kinetics of dehydrated products[J].Journal of Food Engineering,2003,57(1):1-7.
[13]陈晓麟,王强.不同干制方式对香菇甲醛及复水性的影响研究[J].食品科技,2013,38(9):61-64.
[14]HERNANDO I,SANJUáN N,PéREZ-MUNUERA I,et al.Rehydration of freeze-dried and convective dried Boletus edulis mushrooms:effect on some quality parameters[J].Journal of Food Science,2010,73(8):E356-E362.
[15]VERGELDT F J,DALEN D,DUIJSTER A J,et al.Rehydration kinetics of freeze-dried carrots[J].Innovative Food Science and Emerging Technologies,2004,24:40-47.
[16]石芳,肖星凝,杨雅轩,等.基于低场核磁共振技术研究不同热风干燥工艺条件下香菇复水过程中的水分传递特性[J].食品与发酵工业,2017,43(10):144-149.
[17]毕金峰,方蕾,丁媛媛,等.菠萝变温压差膨化干燥工艺优化[J].农业工程学报,2009,25(10):334-339.DOI:10.3969/j.issn.1002-6819.2009.10.060.
[18]DENG Yun,ZHAO Yanyun.Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples(Fuji)[J].Journal of Food Engineering,2008,85(1):84-93.
[19]谢小雷,李侠,张春晖,等.中红外-热风组合干燥牛肉干降低能耗提高品质[J].农业工程学报,2013,29(23):217-226.DOI:10.3969/j.issn.1002-6819.2013.23.030.
[20]田晓静,王俊,裘姗姗,等.电子鼻和电子舌信号联用方法分析及其在食品品质检测中的应用[J].食品工业科技,2015,36(1):386-389.DOI:10.13386/j.issn1002-0306.2015.01.073.
[21]曾辉,刘璇,吴昕烨,等.基于电子鼻技术的不同苹果品种香气的表征与识别[J].食品与发酵工业,2016,42(4):197-203.DOI:10.13995/j.cnki.11-1802/ts.201604036.
[22]高兴洋,安辛欣,赵立艳,等.真空低温油炸和真空冷冻干燥对香菇脆片品质及挥发性风味成分的影响[J].食品科学,2015,36(17):88-93.DOI:10.7506/spkx1002-6630-201517017.
[23]国家卫生和计划生育委员会.食品中蛋白质的测定:GB/T 5009.5-2016[S].北京:中国标准出版社,2016:1-5.
[24]HOU Xujie,CHEN Wei.Optimization of extraction process of crude polysaccharides from wild edible BaChu mushroom by response surface methodology[J].Carbohydrate Polymers,2008,72(1):67-74.
[25]国家卫生和计划生育委员会.食品中维生素B2的测定:GB 5009.85-2016[S].北京:中国标准出版社,2016:1-5.
[26]王相友,操瑞兵,孙传祝.红外加热技术在农业物料加工中的应用[J].农业机械学报,2007,38(7):177-182.DOI:10.3969/j.issn.1000-1298.2007.07.046.
[27]徐娓,丁静,赵义,等.多孔物料干燥中物料体积的收缩特性[J].华南理工大学学报(自然科学版),2006,34(8):61-65.DOI:10.3321/j.issn:1000-565X.2006.08.013.
[28]陈君琛,杨艺龙,翁敏劼,等.即食杏鲍菇热风-真空联合干燥工艺优化[J].农业工程学报,2014,30(14):331-338.DOI:10.3969/j.issn.1002-6819.2014.14.041.
[29]芮汉明,贺丰霞,郭凯.香菇干燥过程中挥发性成分的研究[J].食品科学,2009,30(8):255-259.DOI:10.3321/j.issn:1002-6630.2009.08.058.
[30]天津轻工业学院,无锡轻工业学院.食品工艺学:上册[M].北京:中国轻工业出版社,1985:106-112.