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投稿时间：2018-11-09
投稿时间：2018-11-09
中文摘要: 以新鲜白玉菇为原料，通过测定其营养成分、色泽、复水比、感官评定、质构测定以及微观结构测定，研究热风变温干燥，真空冷冻干燥，红外恒温干燥3种干燥方式对其品质的影响。结果表明：相对于热风变温干燥组和红外恒温干燥组，真空冷冻干燥组的白玉菇样品样品营养成分最高，蛋白质和多糖含量分别为221.16 mg/g和74.25 mg/g。同时，真空冷冻干燥组的复水比、色泽、感官评定和质构特性最好，电镜结果表明真空冷冻干燥组的样品组织结构完整性最好。综合比较，真空冷冻干燥是3种干燥方式中最理想的干燥方式。
Abstract:Taking fresh white Hypsizygus marmoreus as raw material，the effects of hot-air drying，vacuum freeze drying and infrared drying on its quality was studied by measuring the proteins and polysaccharide contents，the color，the rehydration ratio，the sensory evaluation，the texture measurement and the microstructure measurement.The results showed that the vacuum freeze-dying had highest contents of protein（221.16 mg/g）and polysaccharide （74.25 mg/g）compared to hot-air drying，vacuum freeze drying and infrared drying.Accordingly，vacuum freeze-dried method had best the rehydration ratio，the color，the sensory evaluation，the texture and the contact structure.In conclusion，the vacuum freeze drying was a relatively ideal drying method for white Hypsizygus marmoreus.
文章编号：201917026 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| FU Qing-quan，WANG Hai-ou，CHEN Yu，ZHANG Li-yang，CHEN Shou-jiang，WANG Rong-rong | School of Food Science，Nanjing Xiaozhuang University，Nanjing 211171，Jiangsu，China |
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