食品与发酵工业 >

2021 , Vol. 47 >Issue 6: 160 - 168

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025622

生产与科研应用

不同干燥方式对草菇切片品质的影响

  • 刘含龙 ,
  • 万金庆 ,
  • 杨帆 ,
  • 张毅 ,
  • 高欣月 ,
  • 童年
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
    3(农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306)
    4(安徽宜康高新农业科技有限公司,安徽 六安,237200)
硕士研究生(万金庆教授为通讯作者,E-mail:jqwan@shou.edu.cn)

收稿日期: 2020-09-14

  修回日期: 2020-10-14

  网络出版日期: 2021-04-15

基金资助

国家自然科学基金项目(3197160071)

收起

The effect of different drying methods on the slice quality of Volvariella volvacea

  • LIU Hanlong ,
  • WAN Jinqing ,
  • YANG Fan ,
  • ZHANG Yi ,
  • GAO Xinyue ,
  • TONG Nian
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation, Shanghai 201306, China)
    3(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai), Ministry of Agriculture, Shanghai 201306, China)
    4(Anhui Yikang Gaoxin Agricultural Technology Company Limited, Liuan 237200, China)

Received date: 2020-09-14

  Revised date: 2020-10-14

  Online published: 2021-04-15

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摘要

该研究以草菇为对象,分别采用热风干燥、真空干燥、真空冷冻干燥、冰温真空干燥处理样品,测定各组草菇片的物理特性(复水性、硬度、亮度)、微观结构、营养成分、游离氨基酸、5'-核苷酸和挥发性成分等指标,探究4种不同干燥方式对草菇品质的影响,解决干制品营养成分流失高(热风干燥和真空干燥)以及干燥成本高(真空冷冻干燥)的问题。结果表明,冰温真空干燥后的草菇片总酚含量和可溶性糖含量分别为59.15 mg/100g和92.48 mg/g,基本与新鲜草菇的总酚和可溶性糖含量(62.38 mg/100g和95.48 mg/g)接近(P＞0.05)。从微观结构来看,冰温真空干燥得到的草菇片空间结构变化较小,与新鲜草菇最为接近;真空冷冻干燥组出现较大的孔状结构;热风干燥组空间结构明显收缩,立体性差;真空干燥组严重收缩,无孔状结构。冰温真空干燥组的鲜味氨基酸和甜味氨基酸占比最高,分别为33.55%和41.05%,冰温真空干燥组的5'-核苷酸含量为3.69 mg/g,显著高于其他组(P＜0.05)。冰温真空干燥组中的醛类物质和蘑菇醇等挥发性成分损失相对较小,同时产生了2-仲丁基环己酮、2-庚酮以及醚类物质等果香挥发性成分,这些成分间相互作用赋予了草菇新的风味。该研究为冰温真空干燥在草菇上的应用提供了理论基础。

关键词： 草菇; 冰温真空干燥; 营养成分; 呈味物质; 挥发性风味成分

本文引用格式

刘含龙 , 万金庆 , 杨帆 , 张毅 , 高欣月 , 童年 . 不同干燥方式对草菇切片品质的影响[J]. 食品与发酵工业, 2021 , 47(6) : 160 -168 . DOI: 10.13995/j.cnki.11-1802/ts.025622

Abstract

The aim of this study was to explore the effects of four different drying methods on the quality of Volvariella volvacea, and decrease the loss of nutrients (hot air drying and vacuum drying) and drying costs (vacuum freeze-drying). In this study, Volvariella volvacea was used as the raw materials for the treatment of hot air drying, vacuum drying, vacuum freeze-drying, and ice temperature vacuum drying. And the following indicators including physical properties (rehydration, hardness, brightness), microstructure, nutrients, free amino acids, 5'-nucleotides and volatile components of each group of Volvariella volvacea slices were detected. The results showed that the total phenol content and soluble sugar content of Volvariella volvacea slices with the treatment of ice temperature vacuum drying were 59.15 mg/100g and 92.48 mg/g, which were the same as fresh Volvariella volvacea (P>0.05). The microstructure structure of Volvariella volvacea slices obtained by vacuum drying at ice temperature was the closest to fresh Volvariella volvacea. However, with the other treatments, there was a larger hole-like structure and a significant shrinkage or poor spatial three-dimensionality or a severe shrinkage with no porous structure in the treatment of vacuum freeze-drying, vacuum hot-air drying or vacuum drying was observed respectively. Moreover, for the ice-temperature vacuum drying, the highest proportions of umami amino acids and sweet amino acids were obtained which were 33.55% and 41.05% respectively. And the content of 5'-nucleotide acid was 3.69 mg/g, which was significantly higher than the other groups (P＜0.05). Furthermore, the loss of volatile components such as aldehydes and mushroom alcohol in the ice-temperature vacuum drying group was relatively low. At the same time, fruity volatile components such as 2-sec-butylcyclohexanone, 2-heptanone, and others were produced which provided a new flavor to straw mushrooms. This research provides a theoretical basis for the application of ice-temperature vacuum drying on Volvariella volvacea.

Key words： Volvariella volvacea; ice temperature vacuum drying; nutrient content; taste substance; volatile flavor components

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