生产与科研应用

白玉菇远红外干燥工艺优化及其对品质的影响

  • 麦馨允 ,
  • 黄斌 ,
  • 黄娇丽 ,
  • 苏仕林 ,
  • 彭绍庭
展开
  • 百色学院 农业与食品工程学院,广西 百色,533000
硕士,实验师(本文通讯作者,E-mail:39964837@qq.com)

收稿日期: 2018-12-27

  网络出版日期: 2019-08-20

基金资助

广西自然科学基金青年科学基金项目(2017JJB 130027);广西高校中青年教师基础能力提升项目(KY2016LX 341;2017KY0740);百色学院校级科学研究项目(2014KB10)

Optimized far-infrared drying of white Hypsizygus marmoreus and effects on quality

  • MAI Xinyun ,
  • HUANG Bin ,
  • HUANG Jiaoli ,
  • SU Shilin ,
  • PENG Shaoting
Expand
  • College of Agriculture and Food Engineering, Baise University, Baise 533000, China

Received date: 2018-12-27

  Online published: 2019-08-20

摘要

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。

本文引用格式

麦馨允 , 黄斌 , 黄娇丽 , 苏仕林 , 彭绍庭 . 白玉菇远红外干燥工艺优化及其对品质的影响[J]. 食品与发酵工业, 2019 , 45(14) : 150 -157 . DOI: 10.13995/j.cnki.11-1802/ts.019782

Abstract

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.

参考文献

[1] 袁卫东,陆娜,王伟科,等.白玉蕈生物学特性的初步研究[J].浙江食用菌,2008(4):19-21.
[2] 吴方宁,裴斐,李丹,等.两种干燥方式对白玉蕈非挥发性风味物质的影响[J].食品工业科技,2014,35(17):62-66.
[3] THAKUR M P. Advances in post-harvest technology and value additions of edible mushrooms[J].Indian Phytopathology,2018,71(3):303-315.
[4] SAGAR V R, KUMAR P S. Recent advances in drying and dehydration of fruits and vegetables: A review[J].Journal of Food Science and Technology,2010,47(1):15-26.
[5] 王迎鑫,郭倩,刘朝贵,等.真姬菇工厂化生产配方筛选研究[J].北方园艺,2014(4):129-131.
[6] 邹俊平,李挺,宋斌,等.4种农林废弃物代替木屑工厂化栽培白玉菇研究[J].中国食用菌,2017,36(4):18-22.
[7] 丁涓,张莉,刘丽艳,等.不同保鲜方法对白玉菇保鲜品质及货架期的影响[J].食品研究与开发,2018,39(22):151-156.
[8] 付正义,张一珠,李伟,等.生物可降解聚乳酸薄膜对白玉菇保鲜效果研究[J].食品工业,2016,37(9):136-140.
[9] 钱书意,张红颖,张洋洋,等.短波紫外线照射对白玉菇采后贮藏品质的影响[J].保鲜与加工,2018,18(2):25-30;38.
[10] 霍宗庆,徐婉晴,刘言娟.响应面法优化白玉菇多糖的提取工艺[J].食品工业科技,2017,38(22):145-149.
[11] DONGBANG W, NUANTONG W. Drying kinetics of glutinous rice using an infrared irradiation technique[J]. Engineering and Applied Science Research,2018,45(2):127-131.
[12] RASTOGI N K. Recent trends and developments in infrared heating in food processing[J].Critical Reviews in Food Science and Nutrition,2012,52(9):737-760.
[13] KRISHNAMURTHY K, TEWARI J C, IRUDAYARAJ J, et al. Microscopic and spectroscopic evaluation of inactivation of Staphylococcus aureus by pulsed UV light and infrared heating[J].Food and Bioprocess Technology,2010,3(1):93-104.
[14] DARVISHI H, NAJAFI G, HOSAINPOUR A, et al. Far-infrared drying characteristics of mushroom slices[J].Chemical Product and Process Modeling,2013,8(2):107-117.
[15] SALEHI F, KASHANINEJAD M, JAFARIANLARI A. Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices[J].Heat and Mass Transfer,2017,53(5):1 751-1 759.
[16] ZHANG Zhongyuan, LIU Zongbo, LIU Chunju, et al. Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices[J].Drying Technology,2016,34(15):1 791-1 800.
[17] ZHAO Yuanyuan, BI Jinfeng, YI Jianyong, et al. Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low-field nuclear magnetic resonance and scanning electron microscopy[J].Journal of the Science of Food and Agriculture,2018.
[18] GB 7096—2014食用菌及其制品[S].北京:中国标准出版社,2014.
[19] GB 5009.3—2016食品中水分的测定[S].北京:中国标准出版社,2016.
[20] SEREMET L, BOTEZ E, NISTOR O V, et al. Effect of different drying methods on moisture ratio and rehydration of pumpkin slices[J].Food Chemistry, 2016,195:104-109.
[21] HORUZ E, BOZKURT H, KARATAŞ H, et al. Simultaneous application of microwave energy and hot air to whole drying process of apple slices: Drying kinetics, modeling, temperature profile and energy aspect[J].Heat and Mass Transfer, 2018,54(2):425-436.
[22] CAO Jinping, WANG Chengyang, XU Shuting, et al. The effects of transportation temperature on the decay rate and quality of postharvest Ponkan (Citrus reticulata Blanco) fruit in different storage periods[J].Scientia Horticulturae,2019,247:42-48.
[23] GB 5009.86—2016,食品中抗坏血酸的测定[S].北京:中国标准出版社,2016.
[24] HAMMAMI C, RENE F, MARIN M. Process-quality optimization of the vacuum freeze-drying of apple slices by the response surface method[J].International Journal of Food Science & Technology,1999,34(2):145-160.
[25] 徐怀平.远红外加热技术[M].石家庄:河北人民出版社,1979:38-39.
[26] 金逢锡,顾广瑞.红外辐射线干燥谷物机理[J].红外技术,2005,27(1):83-88.
[27] 朱文学.食品干燥原理与技术[M].北京:科学出版社,2009:169.
[28] KAMILOGLU S, TOYDEMIR G, BOYACIOGLU D, et al. A review on the effect of drying on antioxidant potential of fruits and vegetables[J].Critical reviews in food science and nutrition,2016,56(sup1):110-129.
[29] 朱文学.食品干燥原理与技术[M].北京:科学出版社,2009:200.
[30] 汪喜波.红外辐射与对流联合干燥的理论分析及试验研究[D].北京:中国农业大学,2003:68-71.
文章导航

/