为提高白玉菇干制品质量,对白玉菇进行远红外干燥试验,通过单因素试验分析远红外温度、切片厚度和装载量对白玉菇干燥特性和干制品质量的影响,并进一步正交设计优化干燥参数。结果表明,单因素试验中远红外温度在50 ~70 ℃、切片厚度在2 ~6 mm、装载量在10 ~15 g/dm2白玉菇干基含水率、水分比、干燥速率较为适合。优化后各因素对干燥品质综合影响程度分别为:切片厚度>远红外温度>装载量,最佳干燥参数为:远红外温度60 ℃,切片厚度4 mm,装载量15.00 g/dm2,此条件下白玉菇干制品亮度L*值为37.81,VC含量为14.52 mg/100 g,复水比为3.12,感官评分为91,质量较优。该研究结果为远红外干燥白玉菇产业化生产提供参考。
In order to improve the quality of dried white Hypsizygus marmoreus, white Hypsizygus marmoreus were dried by far-infrared drying. Single-factor experiments were used to investigate the effects of far-infrared temperature, slice thickness and loading amount on drying characteristics and dried quality of white Hypsizygus marmoreus, followed by optimizing the drying parameters. The results showed that at 50-70 ℃, with 2-6 mm slice thickness and 10-15 g/dm2 loading amount, the dried white Hypsizygus marmoreus had appropriate moisture content, moisture ratio and drying rate. Moreover, slice thickness had the biggest effects on the drying quality, followed by far-infrared temperature and loading amount. The optimized drying parameters were: dried at 60 ℃ with 4 mm slice thickness and 15.00 g/dm2 loading amount. Under this condition, the product had better quality, as its L* value was 37.81, vitamin C content was 14.52 mg/100g, rehydration ratio was 3.12 g/g, and sensory score was 91. In conclusion, this study provides a reference for industrial production of far-infrared drying dried white Hypsizygus marmoreus.
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