松茸的真空冷冻干燥特性研究
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摘要
新鲜松茸不耐贮藏、易发生变质腐烂。运用真空冷冻干燥技术可以最大限度地保持松茸的营养成分。以四川小金县新鲜松茸为原料,进行真空冷冻干燥加工,对物料水分变化数据进行全程监控,分析松茸冷冻干燥的动态变化,并对冻干松茸质构及营养指标进行测定,研究松茸的真空冷冻干燥特性和真空冷冻干燥加工适宜性。试验表明,松茸真空冷冻干燥过程可分为升华干燥和解析干燥2个阶段,升华干燥持续时间较长,干燥速率较为恒定,松茸内部大部分水分在此阶段逸出。真空冷冻干燥对松茸的总酚、蛋白质和脂肪营养成分影响不大,复水性能良好,能够有效抑制美拉德反应的发生,最大程度保留松茸的黄色度、降低红色度。
Fresh Tricholoma matsutake are difficult to store and easy to rot. Vacuum freeze drying technology can effectively maintain nutrition of Tricholoma matsutake. Fresh Tricholoma matsutake from Sichuan Xiaojin county were used as raw materials, and dehydrated by vacuum freeze drying. The change of moisture, texture and nutrient of Tricholoma matsutake were analyzed during vacuum freeze drying. Results showed that the vacuum freeze-drying process of Tricholoma matsutake can be divided into two stages: sublimation drying and analytical drying. The sublimation drying has a longer duration and the drying rate is relatively constant. Most of the moisture of Tricholoma matsutake escapes at this stage. The experimental results also show that vacuum freeze-drying has little effect on the total phenolic, protein and fat nutrients of Tricholoma matsutake, and the rehydration performance is good. It can effectively inhibit the Maillard reaction and retain the yellowness and redness of Tricholoma matsutake to the maximum extent.
Fresh Tricholoma matsutake are difficult to store and easy to rot. Vacuum freeze drying technology can effectively maintain nutrition of Tricholoma matsutake. Fresh Tricholoma matsutake from Sichuan Xiaojin county were used as raw materials, and dehydrated by vacuum freeze drying. The change of moisture, texture and nutrient of Tricholoma matsutake were analyzed during vacuum freeze drying. Results showed that the vacuum freeze-drying process of Tricholoma matsutake can be divided into two stages: sublimation drying and analytical drying. The sublimation drying has a longer duration and the drying rate is relatively constant. Most of the moisture of Tricholoma matsutake escapes at this stage. The experimental results also show that vacuum freeze-drying has little effect on the total phenolic, protein and fat nutrients of Tricholoma matsutake, and the rehydration performance is good. It can effectively inhibit the Maillard reaction and retain the yellowness and redness of Tricholoma matsutake to the maximum extent.
引文
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[2]Cho I H,Choi H K,Kim Y S.Difference in the volatile composition of pine-mushrooms(Tricholoma matsutake Sing.)according to their grades[J].Journal of agricultural and food chemistry,2006,54(13):4820-4825.
[3]方明,李玉,姚方杰,等.松茸研究概况[J].中国食用菌,2005,24(6):12-15.
[4]陈光丽,周德群,杨永平,等.云南松茸产区出菇及其气象因子分析[J].植物分类与资源学报,2011,33(5):547-555.
[5]王烨军,徐奕鼎,黄建琴,等.酒石酸亚铁比色法和高锰酸钾滴定法测定茶多酚的比较[J].茶业通报,2010,(2):61-63.
[6]食品安全国家标准食品中蛋白质的测定:GB 5009.5-2016[S].北京:中国标准出版社.
[7]食品安全国家标准食品中脂肪的测定:GB 5009.6-2016[S].北京:中国标准出版社.
[8]食品安全国家标准食品中总糖的测定:GB/T 15038-2006[S].北京:中国标准出版社.
[9]石芳,廖霞,李福香.基于低场核磁共振技术研究冻融过程中松茸品质的变化[J].食品与发酵工业,44(7):87-95.
[10]石芳,李瑶,杨雅轩,等.不同干燥方式对松茸品质的影响[J].食品科学,2018,(5):022.
[11]陈鑫.不同干燥方法对姬松茸干品品质特性的研究[D].福州:福建农林大学,2008.
[12]Li Q,Zhang L,Li W,et al.Chemical compositions and volatile compounds of Tricholoma matsutake from different geographical areas at different stages of maturity[J].Food science and biotechnology,2016,25(1):71-77.
[13]赵凤敏,李树君,张小燕,等.常见浆果的真空冷冻干燥特性研究[J].现代食品科技,2014,30(4):220-225.