为获得合适的护色后金耳切片的干燥方法,比较了不同干燥方法对金耳切片感官特性、色度值、复水比、一般性营养成分和氨基酸含量的影响。结果表明,真空冷冻干燥金耳切片的感官品质最好,ΔE值为(11.62±1.84),与ΔE值最小的空气能热泵干燥处理组无显著性差异。真空冷冻干燥处理金耳切片的复水比为(10.56±0.16),与其他干燥组的复水比相比有显著性差异(P＜0.05),且真空冷冻干燥后的金耳中粗蛋白和总糖含量最高,分别达9.97 g/100 g和74.20%,氨基酸总量、鲜甜味氨基酸含量明显高于其他各干燥组。空气能热泵干燥的感官评分与真空冷冻干燥的感官评分相近,其ΔE(11.59±0.44) 最小。微波真空-热泵联合干燥金耳的复水比低于真空冷冻干燥,而高于空气能热泵干燥,且其粗蛋白、粗脂肪、氨基酸总量、鲜甜味氨基酸含量均高于空气能热泵干燥金耳。综合来看,真空冷冻干燥得到的金耳品质最好。综合考虑控制成本和提高效率,实际生产中可采用微波真空-热泵联合干燥或空气能热泵干燥来处理金耳。
To obtain a suitable method for drying Tremella aurantialba slices after color protection, six drying methods(natural drying, hot air variable temperature drying, air energy heat pump drying, microwave vacuum drying, vacuum freeze-drying, and microwave vacuum-heat pump combined drying)were compared the effect on sensory properties, chromaticity value, rehydration ratio, nutrients and amino acid content. The results showed that the sensory quality of vacuum freeze-dried T.aurantialba slices was the best with a ΔE value of 11.62±1.84, however, it was not significantly different from the air energy heat pump drying treatment group. The rehydration ratio of T.aurantialba slices treated by vacuum freeze-drying was (10.56±0.16), which was significantly different from the rehydration ratios of other drying groups (P＜0.05). And the crude protein and total sugar in T.aurantialba slices after vacuum freeze-drying was also significant. The content was the highest, reaching 9.97 g/100 g and 74.20%, respectively. The total amino acid content and the sweet amino acid content were significantly higher than the other groups. The sensory score of air energy heat pump drying was similar to that of vacuum freeze-drying, and its ΔE (11.59±0.44) was the smallest. The rehydration ratio of microwave vacuum-heat pump combined drying golden ears was lower than vacuum freeze-drying and higher than air energy heat pump drying. Its crude protein, crude fat, total amino acid content, and fresh and sweet amino acid content were all higher than air energy heat pump drying. Overall, the quality of T.aurantialba obtained by vacuum freeze-drying was the best. In consideration of cost control and efficiency improvement, microwave vacuum-heat pump combined drying or air energy heat pump drying could be used to treat T.aurantialba in production. This research provides ideas for the dry processing of T.aurantialba.
[1] 桂明英,马绍宾,郭相.西南大型真菌[M].上海:上海科学技术文献出版社,2016.
GUI M Y,MA S B,GUO X.The Macrofungi in Southwest of China[M].Shanghai:Shanghai Scientific and Technological Literature Press,2016.
[2] 刘春卉.金耳生药学和发酵产物活性的研究[D].上海:华东师范大学,2007.
LIU C H.Studies on pharmacognosy of Tremella aurantialba and bioactivities of its fermented products [D].Shanghai:East China Normal University,2007.
[3] 李元伟.金耳子实体化学成分及其体外抗氧化活性研究[D].长春:吉林农业大学,2016.
LI Y W.Studies on chemical composition and antioxidant activity in vitro from Tremella aurantialba fruiting bodies[D].Changchun:Jilin Agricultural University,2016.
[4] 邓利,李燮昕,吕龙,等.金耳的食药用价值与在食品工业中的应用研究概况[J].食药用菌,2019,27(2):112-116.
DENG L,LI X X,LYU L,et al.Overview of edible and medicinal value of Tremella aurantialba and its application in food industry[J].Edible and Medicinal Mushrooms,2019,27(2):112-116.
[5] 何容,罗晓莉,李建英,等.金耳研究现状与展望[J].食药用菌,2019,27(1):41-47.
HE R,LUO X L,LI J Y,et al.Research status and prospect of Tremella aurantialba[J].Edible and Medicinal Mushrooms,2019,27(1):41-47.
[6] KIHO T,KOCHI M,USUI S,et al.Antidiabetic effect of an acidic polysaccharide(TAP) from Tremella aurantia and its degradation product(TAP-H)[J]. Biological and Pharmaceutical Bulletin,2001,24(12):1 400-1 403.
[7] KIHO T,MORIMOTO H,KOBAYASHI T,et al.Effect of a polysaccharide(TAP) from the fruiting bodies of Tremella aurantia on glucose metabolism in mouse liver[J].Bioscience Biotechnology Biochemistry 2000,64(2):417-419.
[8] DENG Y X,QU W J.In vitro antioxidant function of extracellular polysaccharides from Tremella aurantialba[J].Acta Edulis Fungi,2007(3):50-52.
[9] 韩兴昊,张家晨,刘怡,等.不同干燥方式下西藏野生金耳营养成分及挥发性物质分析[J].食品研究与开发,2020,41(13):49-55.
HAN X H,ZHANG J C,LIU Y,et al.Analysis of nutrition and volatile components of wild Tremella aurantialba in Tibet under different drying methods[J].Food Research and Development,2020,41(13):49-55.
[10] 许洋,徐茂,蒋和体.不同干燥方法对香菇片品质及微观结构的影响[J].食品与发酵工业,2020,46(14):189-197.
XU Y,XU M,JIANG H T.Effects of different drying methods on the quality and microstructure of shiitake slices[J].Food and Fermentation Industries,2020,46(14):189-197.
[11] 林启训,毛延妮,杜曦妍,等.茶树菇的采后护色及热空气干燥方式研究[J].中国食品学报,2009,9(5):141-146.
LIN Q X,MAO Y N,DU X Y,et al.Study on color-protection and hot air drying way of Agrocybe aegerita after harvest[J].Journal of Chinese Institute of Food Science and Technology,2009,9(5):141-146.
[12] 胡思,黄文,王益,等.大球盖菇粉的热风干燥工艺研究[J].食品科技,2020,45(3):135-141.
HU S,HUANG W,WANG Y,et al.Process on hot air drying of Stropharia rugoso-annulata powder[J].Food Science and Technology,2020,45(3):135-141.
[13] 刘丽娜,王安建,李玉爽.双孢菇的非硫护色及热风干燥方式的研究[J].食品工业科技,2014,35(12):303-306;311.
LIU L N,WANG A J,LI Y S.Method for non-sulfite color protection and hot air drying way of Agaricus bisporus[J].Science and Technology of Food Industry,2014,35(12):303-306;311.
[14] 李波,芦菲,王东玲.杏鲍菇干制的非硫护色方法研究[J].农业工程学报,2008,24(5):258-260.
LI B,LU F,WANG D L.Method for non-sulfite color protection of Pleurotus eryngiu during drying process[J].Transactions of the Chinese Society of Agricultural Engineering,2008,24(5):258-260.
[15] 刘主,何正兵,蔡爱群,等.草菇干制非硫护色技术研究[J].韶关学院学报,2018,39(3):64-69.
LIU Z,HE Z B,CAI A Q,et al.Study on non-sulfite color protection technology of straw mushroom during drying process[J].Journal of Shaoguan University,2018,39(3):64-69.
[16] 黄建立.银耳微波真空干燥机理及品质特性的研究[D].福州:福建农林大学,2010.
HUANG J L.Study on the microwave vacuum drying mechanism and quality characteristics of white fungus[D].Fuzhou:Fujian Agriculture and Forestry University,2010.
[17] 石芳,李瑶,杨雅轩,等.不同干燥方式对松茸品质的影响[J].食品科学,2018,39(5):141-147.
SHI F,LI Y,YANG Y X,et al.Effect of different drying methods on the quality of Tricholoma matsutake[J].Food Science,2018,39(5):141-147.
[18] 陈鑫.不同干燥方法对姬松茸干品品质特性的研究[D].福州:福建农林大学,2008.
CHEN X.Study of different drying technologies on drying characteristics of Agaricus blazei Murrill[D].Fuzhou:Fujian Agriculture and Forestry University,2008.
[19] 张佳丽,邹德爽.空气能热泵干燥技术干燥食用菌的技术流程与研究趋势[J].农机使用与维修,2020(11):18-19.
ZHANG J L,ZOU D S.The technical process and research trend of air energy heat pump drying technology for drying edible fungi[J].Agricultural Mechanization Using and Maintenance,2020(11):18-19.
[20] 李辉,袁芳,林河通,等.食品微波真空干燥技术研究进展[J].包装与食品机械,2011,29(1):46-50.
LI H,YUAN F,LIN H T,et al.Research advances of microwave vacuum drying technology for dried food processing[J].Packaging and Food Machinery,2011,29(1):46-50.
[21] 康明,陶宁萍,俞骏,等.不同干燥方式无花果干质构及挥发性成分比较[J].食品与发酵工业,2020,46(4):204-210.
KANG M,TAO N P,YU J,et al.Comparison of texture quality and volatile components of dried figs by different drying methods[J].Food and Fermentation Industries,2020,46(4):204-210.
[22] YANG J H,LIN H C,MAU J L.Non-volatile taste components of several commercial mushrooms[J].Food Chemistry,2001,72(4):465-471.
