双孢蘑菇干制技术研究进展
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摘要
双孢蘑菇(Agaricus bisporus)是一种味道鲜美、营养丰富的食品。双孢蘑菇贮藏期较短,影响了其销售和出口。干制作为一种有效的延长双孢蘑菇贮藏期的处理方式,有利于提高干燥速率及干制品品质。本文在介绍双孢蘑菇的生产概况、传统干制方式存在的问题的基础上,探讨了预处理对双孢蘑菇干制的影响及热风联合微波干燥、微波真空干燥等分段式干制方法的研究进展,为双孢蘑菇干制技术研究提供理论参考。
Agaricus bisporus is a kind of delicious and nutritious food.The storage period of Agaricus bisporus is very short,which limits its sales and exports.Drying as an effective way to extend shelf life of Agaricus bisporus which could enhance the drying rate as well as dried mushroom quality.This paper mainly introduced production situation of Agaricus bisporus and the problems existing in the traditional drying technology. Furthermore,the effect of pretreatment on Agaricus bisporus drying and research progress of air combined microwave drying,microwave vacuum drying and so no were also discussed,which provide theoretical reference for the research of dry mushroom technology.
Agaricus bisporus is a kind of delicious and nutritious food.The storage period of Agaricus bisporus is very short,which limits its sales and exports.Drying as an effective way to extend shelf life of Agaricus bisporus which could enhance the drying rate as well as dried mushroom quality.This paper mainly introduced production situation of Agaricus bisporus and the problems existing in the traditional drying technology. Furthermore,the effect of pretreatment on Agaricus bisporus drying and research progress of air combined microwave drying,microwave vacuum drying and so no were also discussed,which provide theoretical reference for the research of dry mushroom technology.
引文
[1]曾辉,王泽生,毛宁.蘑菇属中常见种及其应用[J].食用菌,1995(1):2-4.
[2]Tsai S Y,Wu T P,Huang S J,et al.Nonvolatile taste components of Agaricus bisporus,harvested at different stages of maturity[J].Food Chemistry,2007,103(4):1457-1464.
[3]苗丰祚.无公害双孢蘑菇高效栽培技术[J].中国果菜,2006(3):30-31.
[4]吴素玲,孙晓明,王波,等.双孢蘑菇子实体营养成分分析[J].中国野生植物资源,2006,25(2):47-48.
[5]Sang C J,Yong T J,Yang B K,et al.White button mushroom(Agaricus bisporus)lowers blood glucose and cholesterol levels in diabetic and hypercholesterolemic rats[J].Nutrition Research,2010,30(1):49.
[6]Mattila P,K9nk9 K,Eurola M,et al.Contents of vitamins,mineral elements,and some phenolic compounds in cultivated mushrooms[J].Journal of Agricultural and Food Chemistry,2001,49(5):2343-8.
[7]Fukushima M,Nakano M,Morii Y,et al.Hepatic LDL receptor m RNA in rats is increased by dietary mushroom(Agaricus bisporus)fiber and sugar beet fiber[J].Journal of Nutrition,2000,130(9):2151-2156.
[8]Kanaya N,Kubo M,Liu Z,et al.Protective effects of white button mushroom(Agaricus bisporus)against hepatic steatosis in ovariectomized mice as a model of postmenopausal women[J].Plos One,2011,6(10):e26654.
[9]Tian Y,Zeng H,Xu Z,et al.Ultrasonic-assisted extraction and antioxidant activity of polysaccharides recovered from white button mushroom(Agaricus bisporus)[J].Carbohydrate Polymers,2012,88(2):522-529.
[10]Jeong S C,Koyyalamudi S R,Jeong Y T,et al.Macrophage immunomodulating and antitumor activities of polysaccharides isolated from Agaricus bisporus white button mushrooms[J].Journal of Medicinal Food,2012,15(1):58-65.
[11]Jiang N,Liu C,Li D,et al.Effect of blanching on the dielectric properties and microwave vacuum drying behavior of Agaricus bisporus,slices[J].Innovative Food Science&Emerging Technologies,2015,30:89-97.
[12]Pei F,Shi Y,Gao X,et al.Changes in non-volatile taste components of button mushroom(Agaricus bisporus)during different stages of freeze drying and freeze drying combined with microwave vacuum drying[J].Food Chemistry,2014,165(3):547-554.
[13]赵雪.食用菌在4种干制方式干制后的感官性状的研究对比[J].粮食流通技术,2016,6(11):88-89.
[14]Kar A,Chandra P,Parsad R,et al.Microwave drying characteristics of button mushroom(Agaricus bisporus)[J].Journal of Food Science and Technology-Mysore-,2004,41(6):636-641.
[15]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.
[16]Chang S T,Buswell J A,Chiu S W.Mushroom Biology:The impact on mushroom production and mushroom products[M].Hong Kong:The Chinese University Press,1993.
[17]秦俊哲.食用菌栽培学[M].杨凌:西北农林科技大学出版社,2003:54-55.
[18]曹明宏,阳敏.中国食用菌出口集中度与依赖度分析[J].华中农业大学学报:社会科学版,2014,33(4):50-56.
[19]黄晨阳.中国食用菌产业发展思考[J].农业工程技术,2017,37(16):10-12.
[20]Nerya O,Ben-Arie R,Luzzatto T,et al.Prevention of Agaricus bisporus,postharvest browning with tyrosinase inhibitors[J].Postharvest Biology and Technology,2006,39(3):272-277.
[21]Lee J S.Effects of modified atmosphere packaging on the quality of chitosan and Ca Cl2coated mushroom(Agaricus bisporus)[J].Korean Journal of Food Science and Technology,1999,31(5):1308-1314.
[22]Umar M H,Griensven L J L D V.Morphological studies on the life span,developmental stages,senescence and death of fruit bodies of Agaricus bisporus[J].Mycological Research,1997,101(12):1409-1422.
[23]M Brennan,G Le Port,R Gormley.Postharvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms[J].Lebensmittel-Wissenschaft undTechnologie,2000,33(4):285-289.
[24]邢作山,李洪忠,陈长青,等.食用菌干制加工技术[J].中国食用菌,2009,28(3):56-57.
[25]Deshpande A G,Tamhane D V.Studies on dehydration of mushrooms(Volvariella volvacea)[J].Journal of Food Science and Technology,1981.
[26]Lespinard A R,Go1i S M,Salgado P R,et al.Experimental determination and modelling of size variation,heat transfer and quality indexes during mushroom blanching[J].Journal of Food Engineering,2009,92(1):8-17.
[27]李静,李顺峰,王安建,等.适宜热烫条件保持双孢蘑菇片品质和颜色[J].农业工程学报,2014,30(7):268-273.
[28]Devece C,Rodríguezlópez J N,Fenoll L G,et al.Enzyme inactivation analysis for industrial blanching applications:Comparison of microwave,conventional,and combination heat treatments on mushroom polyphenoloxidase activity[J].Journal Agricultural and Food Chemistry,1999,47(11):4506-4511.
[29]李清明,谭兴和,王锋,等.速冻双孢蘑菇护色工艺研究[J].食品工业科技,2007(3):160-162.
[30]刘丽娜,王安建,李玉爽,等.双孢菇的非硫护色及热风干制方式的研究[J].食品工业科技,2014,35(12):303-306.
[31]Jiang N,Liu C,Li D,et al.Effect of thermosonic pretreatment on drying kinetics and energy consumption of microwave vacuum dried Agaricus bisporus,slices[J].Journal of Food Engineering,2016,177:21-30.
[32]Singh U,Jain S K,Doshi A,et al.Effects of pretreatments on drying characteristics of button mushroom[J].International Journal of Food Engineering,2008,4(4):99-107.
[33]Walde S G,Velu V,Jyothirmayi T,et al.Effects of pretreatments and drying methods on dehydration of mushroom[J].Journal of Food Engineering,2006,74(1):108-115.
[34]Fang T T,Footrakul P,Luh B S.Effects of blanching,chemical treatments and freezing methods on quality of freeze dried mushrooms[J].Journal of Food Science,2010,36(7):1044-1048.
[35]B Dutta,G S V Raghavan,S R S Dev,et al.A comparative study on the effects of microwave and high electric field pretreatments on drying kinetics and quality of mushrooms[J].Drying Technology,2012,30(8):891-897.
[36]Ahmed J,Raghavan G S V,Arora S,et al.Drying kinetics of Agaricus bisporus and Pleurotus forida mushrooms[J].Transactions of the Asae American Society of Agricultural Engineers,2003,46(3):721-724.
[37]Manolopoulou H.Evaluation of thin-layer models for mushroom,drying[J].Drying Technology,2007,25(9):1471-1481.
[38]王则金,林启训.气调与热风干制对双孢蘑菇片干制速度与制品质量的影响[J].中国农学通报,2004,20(6):39-42.
[39]Xia Z.Anti-Browning of Mushroom(Agaricus bisporus)slices by glutathione during hot air drying[J].Advance Journal of Food Science and Technology,2013,5(8):1100-1104.
[40]Shi Q,Wang X,Zhao Y,et al.Glass transition and state diagram for freeze-dried Agaricus bisporus[J].Journal of Food Engineering,2012,111(4):667-674.
[41]Arumuganathan T,Manikantan M R,Indurani C,et al.Influence of drying methods on the texture profile characteristics of the button mushroom,Agaricus bisporus[J].Mushroom Research,2009,18:21-24.
[42]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 o button mushroom(Agaricus bisporus)slices[J].Food and Bioprocess Technology,2014,7(6):1629-1639.
[43]Giri S K,Prasad S.Quality and moisture sorption characteristics of microwave-vacuum,air and freeze-dried button mushroom(Agaricus bisporus)[J].Journal of Food Processing&Preservation,2010,33(s1):237-251.
[44]Pei F,Yang W,Shi Y,et al.Comparison of freeze-drying with three different combinations of drying methods and their influence on colour,texture,microstructure and nutrient retention of button mushroom(Agaricus bisporus)slices[J].Food and Bioprocess Technology,2014,7(3):702-710.
[45]Tarafdar A,Shahi N C,Singh A,et al.Optimization of freeze-drying process parameters for qualitative evaluation of button mushroom(Agaricus bisporus)using response surface methodology[J].Journal of Food Quality,2017,2017(2):1-6.
[46]李顺峰,王安建,等.废弃双孢蘑菇菇柄微波真空干燥特性及动力学模型[J].中国食品学报,2016,16(2):181-188.
[47]Giri S K,Prasad S.Quality characteristics of microwavevacuum dried button mushrooms(Agaricus bisporus)[J].Octa Journal of Biosciences,2013,1(1):24-31.
[48]Bo L,Fei L,Liu B G,et al.Microwave-vacuum drying characteristics and process optimization of Agaricus bisporus slices.[J].Transactions of the Chinese Society of Agricultural Engineering,2010,26(6):380-384.
[49]Argyropoulos D,Heindl A,Müller J.Assessment of convection,hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality[J].International Journal of Food Science&Technology,2011,46(2):333-342.
[50]Zeng F L.The effect of glass transition temperature on the procedure of microwave-freeze drying of mushrooms[J].Drying Technology,2015,33(2):169-175.
[51]Liu W C,Duan X,Ren G Y,et al.Optimization of microwave freeze drying strategy of mushrooms(Agaricus bisporus)based on porosity change behavior[J].Drying Technology,2017,35(16).
[52]Giri S K,Prasad S.Quality and moisture sorption characteristics of microwave-vacuum,air and freeze-dried button mushroom(Agaricus bisporus)[J].Journal of Food Processing and Preservation,2010,33(s1):237-251.
[53]R Rodríguez,J I Lombra1a,M Kamel,et al.Kinetic and quality study of mushroom drying under microwave and vacuum[J].Drying Technology,2005,23(9-11):2197-2213.
[54]Mittal T C,Sharma S R,Muker J S,et al.Drying behaviour and change in colour and textural properties of mushroom during drying[J].International Journal of Food Engineering,2012,8(1):1-11.
[2]Tsai S Y,Wu T P,Huang S J,et al.Nonvolatile taste components of Agaricus bisporus,harvested at different stages of maturity[J].Food Chemistry,2007,103(4):1457-1464.
[3]苗丰祚.无公害双孢蘑菇高效栽培技术[J].中国果菜,2006(3):30-31.
[4]吴素玲,孙晓明,王波,等.双孢蘑菇子实体营养成分分析[J].中国野生植物资源,2006,25(2):47-48.
[5]Sang C J,Yong T J,Yang B K,et al.White button mushroom(Agaricus bisporus)lowers blood glucose and cholesterol levels in diabetic and hypercholesterolemic rats[J].Nutrition Research,2010,30(1):49.
[6]Mattila P,K9nk9 K,Eurola M,et al.Contents of vitamins,mineral elements,and some phenolic compounds in cultivated mushrooms[J].Journal of Agricultural and Food Chemistry,2001,49(5):2343-8.
[7]Fukushima M,Nakano M,Morii Y,et al.Hepatic LDL receptor m RNA in rats is increased by dietary mushroom(Agaricus bisporus)fiber and sugar beet fiber[J].Journal of Nutrition,2000,130(9):2151-2156.
[8]Kanaya N,Kubo M,Liu Z,et al.Protective effects of white button mushroom(Agaricus bisporus)against hepatic steatosis in ovariectomized mice as a model of postmenopausal women[J].Plos One,2011,6(10):e26654.
[9]Tian Y,Zeng H,Xu Z,et al.Ultrasonic-assisted extraction and antioxidant activity of polysaccharides recovered from white button mushroom(Agaricus bisporus)[J].Carbohydrate Polymers,2012,88(2):522-529.
[10]Jeong S C,Koyyalamudi S R,Jeong Y T,et al.Macrophage immunomodulating and antitumor activities of polysaccharides isolated from Agaricus bisporus white button mushrooms[J].Journal of Medicinal Food,2012,15(1):58-65.
[11]Jiang N,Liu C,Li D,et al.Effect of blanching on the dielectric properties and microwave vacuum drying behavior of Agaricus bisporus,slices[J].Innovative Food Science&Emerging Technologies,2015,30:89-97.
[12]Pei F,Shi Y,Gao X,et al.Changes in non-volatile taste components of button mushroom(Agaricus bisporus)during different stages of freeze drying and freeze drying combined with microwave vacuum drying[J].Food Chemistry,2014,165(3):547-554.
[13]赵雪.食用菌在4种干制方式干制后的感官性状的研究对比[J].粮食流通技术,2016,6(11):88-89.
[14]Kar A,Chandra P,Parsad R,et al.Microwave drying characteristics of button mushroom(Agaricus bisporus)[J].Journal of Food Science and Technology-Mysore-,2004,41(6):636-641.
[15]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.
[16]Chang S T,Buswell J A,Chiu S W.Mushroom Biology:The impact on mushroom production and mushroom products[M].Hong Kong:The Chinese University Press,1993.
[17]秦俊哲.食用菌栽培学[M].杨凌:西北农林科技大学出版社,2003:54-55.
[18]曹明宏,阳敏.中国食用菌出口集中度与依赖度分析[J].华中农业大学学报:社会科学版,2014,33(4):50-56.
[19]黄晨阳.中国食用菌产业发展思考[J].农业工程技术,2017,37(16):10-12.
[20]Nerya O,Ben-Arie R,Luzzatto T,et al.Prevention of Agaricus bisporus,postharvest browning with tyrosinase inhibitors[J].Postharvest Biology and Technology,2006,39(3):272-277.
[21]Lee J S.Effects of modified atmosphere packaging on the quality of chitosan and Ca Cl2coated mushroom(Agaricus bisporus)[J].Korean Journal of Food Science and Technology,1999,31(5):1308-1314.
[22]Umar M H,Griensven L J L D V.Morphological studies on the life span,developmental stages,senescence and death of fruit bodies of Agaricus bisporus[J].Mycological Research,1997,101(12):1409-1422.
[23]M Brennan,G Le Port,R Gormley.Postharvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms[J].Lebensmittel-Wissenschaft undTechnologie,2000,33(4):285-289.
[24]邢作山,李洪忠,陈长青,等.食用菌干制加工技术[J].中国食用菌,2009,28(3):56-57.
[25]Deshpande A G,Tamhane D V.Studies on dehydration of mushrooms(Volvariella volvacea)[J].Journal of Food Science and Technology,1981.
[26]Lespinard A R,Go1i S M,Salgado P R,et al.Experimental determination and modelling of size variation,heat transfer and quality indexes during mushroom blanching[J].Journal of Food Engineering,2009,92(1):8-17.
[27]李静,李顺峰,王安建,等.适宜热烫条件保持双孢蘑菇片品质和颜色[J].农业工程学报,2014,30(7):268-273.
[28]Devece C,Rodríguezlópez J N,Fenoll L G,et al.Enzyme inactivation analysis for industrial blanching applications:Comparison of microwave,conventional,and combination heat treatments on mushroom polyphenoloxidase activity[J].Journal Agricultural and Food Chemistry,1999,47(11):4506-4511.
[29]李清明,谭兴和,王锋,等.速冻双孢蘑菇护色工艺研究[J].食品工业科技,2007(3):160-162.
[30]刘丽娜,王安建,李玉爽,等.双孢菇的非硫护色及热风干制方式的研究[J].食品工业科技,2014,35(12):303-306.
[31]Jiang N,Liu C,Li D,et al.Effect of thermosonic pretreatment on drying kinetics and energy consumption of microwave vacuum dried Agaricus bisporus,slices[J].Journal of Food Engineering,2016,177:21-30.
[32]Singh U,Jain S K,Doshi A,et al.Effects of pretreatments on drying characteristics of button mushroom[J].International Journal of Food Engineering,2008,4(4):99-107.
[33]Walde S G,Velu V,Jyothirmayi T,et al.Effects of pretreatments and drying methods on dehydration of mushroom[J].Journal of Food Engineering,2006,74(1):108-115.
[34]Fang T T,Footrakul P,Luh B S.Effects of blanching,chemical treatments and freezing methods on quality of freeze dried mushrooms[J].Journal of Food Science,2010,36(7):1044-1048.
[35]B Dutta,G S V Raghavan,S R S Dev,et al.A comparative study on the effects of microwave and high electric field pretreatments on drying kinetics and quality of mushrooms[J].Drying Technology,2012,30(8):891-897.
[36]Ahmed J,Raghavan G S V,Arora S,et al.Drying kinetics of Agaricus bisporus and Pleurotus forida mushrooms[J].Transactions of the Asae American Society of Agricultural Engineers,2003,46(3):721-724.
[37]Manolopoulou H.Evaluation of thin-layer models for mushroom,drying[J].Drying Technology,2007,25(9):1471-1481.
[38]王则金,林启训.气调与热风干制对双孢蘑菇片干制速度与制品质量的影响[J].中国农学通报,2004,20(6):39-42.
[39]Xia Z.Anti-Browning of Mushroom(Agaricus bisporus)slices by glutathione during hot air drying[J].Advance Journal of Food Science and Technology,2013,5(8):1100-1104.
[40]Shi Q,Wang X,Zhao Y,et al.Glass transition and state diagram for freeze-dried Agaricus bisporus[J].Journal of Food Engineering,2012,111(4):667-674.
[41]Arumuganathan T,Manikantan M R,Indurani C,et al.Influence of drying methods on the texture profile characteristics of the button mushroom,Agaricus bisporus[J].Mushroom Research,2009,18:21-24.
[42]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 o button mushroom(Agaricus bisporus)slices[J].Food and Bioprocess Technology,2014,7(6):1629-1639.
[43]Giri S K,Prasad S.Quality and moisture sorption characteristics of microwave-vacuum,air and freeze-dried button mushroom(Agaricus bisporus)[J].Journal of Food Processing&Preservation,2010,33(s1):237-251.
[44]Pei F,Yang W,Shi Y,et al.Comparison of freeze-drying with three different combinations of drying methods and their influence on colour,texture,microstructure and nutrient retention of button mushroom(Agaricus bisporus)slices[J].Food and Bioprocess Technology,2014,7(3):702-710.
[45]Tarafdar A,Shahi N C,Singh A,et al.Optimization of freeze-drying process parameters for qualitative evaluation of button mushroom(Agaricus bisporus)using response surface methodology[J].Journal of Food Quality,2017,2017(2):1-6.
[46]李顺峰,王安建,等.废弃双孢蘑菇菇柄微波真空干燥特性及动力学模型[J].中国食品学报,2016,16(2):181-188.
[47]Giri S K,Prasad S.Quality characteristics of microwavevacuum dried button mushrooms(Agaricus bisporus)[J].Octa Journal of Biosciences,2013,1(1):24-31.
[48]Bo L,Fei L,Liu B G,et al.Microwave-vacuum drying characteristics and process optimization of Agaricus bisporus slices.[J].Transactions of the Chinese Society of Agricultural Engineering,2010,26(6):380-384.
[49]Argyropoulos D,Heindl A,Müller J.Assessment of convection,hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality[J].International Journal of Food Science&Technology,2011,46(2):333-342.
[50]Zeng F L.The effect of glass transition temperature on the procedure of microwave-freeze drying of mushrooms[J].Drying Technology,2015,33(2):169-175.
[51]Liu W C,Duan X,Ren G Y,et al.Optimization of microwave freeze drying strategy of mushrooms(Agaricus bisporus)based on porosity change behavior[J].Drying Technology,2017,35(16).
[52]Giri S K,Prasad S.Quality and moisture sorption characteristics of microwave-vacuum,air and freeze-dried button mushroom(Agaricus bisporus)[J].Journal of Food Processing and Preservation,2010,33(s1):237-251.
[53]R Rodríguez,J I Lombra1a,M Kamel,et al.Kinetic and quality study of mushroom drying under microwave and vacuum[J].Drying Technology,2005,23(9-11):2197-2213.
[54]Mittal T C,Sharma S R,Muker J S,et al.Drying behaviour and change in colour and textural properties of mushroom during drying[J].International Journal of Food Engineering,2012,8(1):1-11.