银耳红外干燥特性及其品质研究
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摘要
利用红外干燥技术,对银耳(Tremella fuciformis)红外干燥特性及其品质进行研究,探讨不同辐照距离、干燥温度及初始含水率对失水速率及其品质的影响。结果表明,在研究的参数范围内,干燥时的温度对失水速率、复水比和银耳多糖影响最大,初始含水率对失水速率、复水比和银耳多糖影响较小,辐照距离对失水速率、复水比和银耳多糖的影响最小。该结果可为银耳的加工生产、品质调控提供理论依据和科学指导。
The drying characteristics of Tremella fuciformis under infrared ray were studied. The effects of irradiation distance, temperature and initial moisture content on the drying rate and its quality were investigated. Within the parameter range of this experimental study, different test results showed that drying temperature had the greatest influence on the dehydrating rate, rehydration and tremella polysaccharides. The initial water content has little effect on the dehydrating rate, rehydration and tremella polysaccharides. The irradiation distance has the least influence on the dehydrating rate, rehydration and tremella polysaccharides. It provide the scientific guidance and theoretical basis for the Tremella fuciformis processing quality control and innovative research of processing methods.
The drying characteristics of Tremella fuciformis under infrared ray were studied. The effects of irradiation distance, temperature and initial moisture content on the drying rate and its quality were investigated. Within the parameter range of this experimental study, different test results showed that drying temperature had the greatest influence on the dehydrating rate, rehydration and tremella polysaccharides. The initial water content has little effect on the dehydrating rate, rehydration and tremella polysaccharides. The irradiation distance has the least influence on the dehydrating rate, rehydration and tremella polysaccharides. It provide the scientific guidance and theoretical basis for the Tremella fuciformis processing quality control and innovative research of processing methods.
引文
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[3]彭卫红,王勇,黄忠乾,等.我国银耳研究现状与存在问题[J].食用菌学报,2005,12(1):51-56.
[4]郑亚凤,林鸳缘,黄艳,等.真空干燥对银耳主要品质影响的研究[J].莆田学院学报,2010,17(5):32-33.
[5]王传耀,杨文斌.银耳热风换向干燥技术研究[J].江西农业大学学报,2007,29(1):158-163.
[6]高洁,朱复华.远红外加热技术应用于塑料土工格栅生产[J].工程塑料应用,2000,28(4):16-17.
[7]黄鸣,黎锡流,李泽坤.微波与远红外线加热在食品加工中的应用[J].广州食品工业科技,2002,18(2):60-63.
[8] XANTHOPOULOS G,OIKONOMOU N,LAMBRINOS G. Applicability of a single-layer drying model to predict the drying rate of whole figs[J].Journal of food engineering,2007,81(3):553-559.
[9]王洪彩.香菇中短波红外干燥及其联合干燥研究[D].江苏无锡:江南大学,2014.
[10]颜军,郭晓强,邬晓勇,等.银耳多糖的提取及其清除自由基的作用[J].成都大学学报,2006,25(1):35-38.
[11]黄艳,郑宝东.银耳微波真空干燥工艺优化的研究[J].中国农学通报,2009,25(20):82-89.
[12]何新益,程莉莉,刘金福,等.苹果片变温压差膨化干燥特性与动力学研究[J].农业机械学报,2012,43(5):131-132.
[13]潘永康.现代干燥技术[M].北京:化学工业出版社,1998.
[14] SHAO P,XUE L,CHEN X X,et al. Effect on quality and microstructure of Tremella fuciformis by combined hot-air and vacuum drying[J].Journal of nuclear agricultural sciences,2013,27(6):805-810.
[15]张惟杰.复合多糖的生化研究技术[M].杭州:浙江大学出版社,1999.
[16]吴东儒,李振华,黄德民,等.糖类的生物化学[M].北京:高等教育出版社,1987.
[17]宋立人,洪恂,于绪亮,等.现代中药学大辞典(上册)[M].北京:人民卫生出版社,2001.
[18]聂伟,张永祥,周金黄.银耳多糖的药理学研究概况[J].中国药理与临床,2000,16(4):44-46.
[19]郑建仙.功能性食品[M].北京:轻工业出版社,1995.