对新鲜鸡腿菇分别采用热风、真空和真空冷冻干燥。通过测定干制品的可溶性总糖、可溶性蛋白质、Vc含量、复水比以及感官等指标,比较了3种干燥方式对鸡腿菇干制品品质的影响。结果表明:真空冷冻干燥法所得制品的可溶性总糖、可溶性蛋白质和Vc含量分别为31.39±1.17Aa、82.96±2.05Aa和0.81±0.12Aa,损失显著小于其他2种干燥方式,其复水比为7.15±0.12Aa,复水性最好。

A comparison experiment on the hot air drying,vacuum drying and vacuum-freeze drying of Coprinus comatus was done.The content of total soluble sugar,soluble protein,Vc,rehydrated ratio and sensory quality of the dired Coprinus comatus were analyzed and evaluated.The results showed that: the content of soluble total sugar,soluble protein and Vc of dried Coprinus comatus by vacuum-freeze drying were 31.39±1.17~Aa,82.96±2.05~Aa and 0.81±0.12~Aa,the Loss significantly lower than the other two drying methods.The rehydrated ratio was 7.15±0.12~Aa,the best of the three.