为比较常用的3种干燥方式对竹笋品质的影响,以鲜竹笋为原料,采用真空冷冻干燥(vacuum freeze drying,VFD)、热风干燥(hot air drying,HAD)和微波干燥(microwave drying,MD)3种干燥方式制备竹笋干制品,分析不同干燥方式下竹笋干制品的色泽、质构、复水能力及营养品质。结果表明,VFD的干制品的颜色最接近鲜笋,其硬度和脆度较小,复水能力较强。HAD和MD的竹笋干制品的色差值比真空冷冻干燥分别增加了1.5倍和4.3倍。MD制得的竹笋干制品硬度最大,为1 179.51 g,脆性较差,为8.47 mm,复水能力较弱,为3.91%。相比鲜笋,经过干燥加工后,竹笋的可溶性蛋白质含量、可溶性糖含量、总游离氨基酸含量和总酚含量均降低。VFD的竹笋干制品可溶性蛋白质含量略低于热风干燥,为4.67 mg/g,相比鲜笋降低了11.21%。而MD对竹笋的可溶性蛋白质破坏严重,相比鲜笋,减少了92.97%,VFD制得的竹笋干制品的总酚含量最高,略高于热风干燥,分别为7.23 mg/g和6.49 mg/g。3种竹笋干制品的可溶性糖含量和总游离氨基酸量相差不大。总体来说,VFD制备的竹笋干制品品质较好,其次是HAD,MD制备的竹笋干制品营养损失较多,组织结构破坏严重。
To compare the effects of three commonly used drying methods on the quality of bamboo shoots, fresh bamboo shoots were treated by vacuum freeze-drying (VFD), hot air drying (HAD) and microwave drying (MD) and color, texture, rehydration ability and nutritional quality were explored after drying. The results showed that the color of the vacuum freeze-dried product was the closest index to that of fresh bamboo shoots. The hardness and brittleness were small, strong in rehydration ability. The color value of the other two dried bamboo shoots was 1.5 times and 4.3 times higher than that of the vacuum freeze-dried products. The hardness (1 179.51 g) of the bamboo shoots obtained by MD was the largest, the brittle (8.47 mm) was poor, rehydration rate (3.91%) was weak. Compared with fresh bamboo shoots, the soluble protein content, soluble sugar content and total phenol content of bamboo shoots were reduced after drying. The soluble protein content of vacuum freeze-dried bamboo shoots was slightly lower than that of hot air drying, which was 4.67 mg/g. It was 11.21% lower than that of fresh bamboo shoots. However, Microwave drying caused serious damage to the soluble protein of bamboo shoots, which was decreased by 92.97% compared with fresh bamboo shoots. The total phenol content of bamboo shoots treated by vacuum freeze-drying was the highest, it was slightly higher than that of hot air drying, being 7.23 mg/g and 6.49 mg/g, respectively. The soluble sugar content and total free amino acid content of three dried bamboo shoots were not large. Generally speaking, the quality of dried bamboo shoots prepared by vacuum freeze-drying was better, followed by hot air drying. Bamboo shoot products prepared by microwave drying have more nutrient loss and serious structural damage.
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