该研究采用红外喷动床干燥香菇,研究其在不同出风风温(45、50、55、60 ℃)和风速(7.0、7.5、8.0、8.5 m/s)下的品质(色泽、粗多糖含量、单位能耗、微观结构、收缩率、复水比和质构特性)及在最佳干燥条件下呈味物质[5'-核苷酸、游离氨基酸和等鲜浓度(equivalent umami concentration,EUC)]的动态变化。结果表明,提高出风风温及风速能加快干燥速率,缩短干燥时间,降低单位能耗,样品蜂窝状结构更为均匀。综合对比得出,最佳干燥条件为出风风温55 ℃、出风风速8.0 m/s,在该条件下,L*值和ΔE值分别取得最大值86.45和3.84,粗多糖含量取得最大值9.60 mg/g,单位能耗取得最小值98.74 kJ/g,微孔分布均匀,收缩率和复水比分别为81.43%和3.85,质构特性较好。在最佳干燥条件下,5'-核苷酸、Asp、Glu和Ser含量在干燥过程中持续增加(P<0.05),其余游离氨基酸含量及EUC值先增加后降低,游离氨基酸总量和EUC值分别在120 min和160 min时取得最大值110.02 mg/g和303.85 g/100g,且含量均高于鲜样。提高出风风温和风速能提升香菇的品质和干燥效率,在出风风温55 ℃、出风风速8.0 m/s条件下香菇品质佳、风味成分保留较多。该文可为香菇干制品加工和风味食品及调味品的开发利用提供理论参考。
In this study, the infrared spray bed was used for drying shiitake mushrooms to investigate the changes in quality indicators (color, crude polysaccharide content, unit energy consumption, microstructure, shrinkage rate, rehydration ratio, and textural characteristics) under different outlet temperature(45, 50, 55, 60 °C) and airflow speeds (7.0, 7.5, 8.0, 8.5 m/s) and the dynamic changes of flavor substances (5'-nucleotides, free amino acids, and EUC values) under the optimal drying conditions. Results showed that increasing the outlet temperatures and airflow speeds could accelerate the drying rate, shorten the drying time, and reduce the unit energy consumption, and the honeycomb structure of the sample was more uniform. By comprehensive comparison, the optimum drying conditions were 55 ℃ and 8.0 m/s. Under this condition, the maximum values of L* and ΔE were 86.45 and 3.84, respectively, and the maximum crude polysaccharide content was 9.60 mg/g. In addition, the minimum value of unit energy consumption was 98.74 kJ/g, the microporous distribution was uniform, the shrinkage rate and rehydration ratios were 81.43% and 3.85, respectively, and the texture properties were good. Under the optimal drying conditions, the contents of 5'-nucleotides, Asp, Glu, and Ser increased continuously during the drying process (P< 0.05), and the remaining FAAs contents and EUC values first increased and then decreased. The total FAAs and EUC values achieved maximum values of 110.02 mg/g at 120 min and 303.85 g/100g at 160 min, respectively, which were better than those of fresh samples. Improving the outlet temperatures and airflow speeds could improve the quality and drying efficiency of the shiitake mushroom, and the quality of the shiitake mushroom was better and more flavor components were retained under the conditions of outlet temperature of 55 ℃ and airflow speeds of 8.0 m/s. This paper provides a theoretical reference for the processing of dried shiitake mushroom products and the development and utilization of flavor food and condiments.
[1] CHEN C, CHEN G T, WANG S, et al.Speciation changes of three toxic elements in Lentinus edodes after drying and soaking[J].Journal of Food Processing and Preservation, 2017, 41(2):e12772.
[2] DERMIKI M, PHANPHENSOPHON N, MOTTRAM D S, et al.Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat[J].Food Chemistry, 2013, 141(1):77-83.
[3] TIAN Y T, ZHAO Y T, HUANG J J, et al.Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J].Food Chemistry, 2016, 197:714-722.
[4] 王教领, 宋卫东, 任彩红, 等.我国香菇干燥技术研究进展[J].中国农机化学报, 2021, 42(7):76-83.
WANG J L, SONG W D, REN C H, et al.Research on the drying progress of Lentinus edodes in China[J].Journal of Chinese Agricultural Mechanization, 2021, 42(7):76-83.
[5] LI L L, CHEN J L, ZHOU S Q, et al.Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared-assisted spouted bed drying[J].Journal of Food Processing and Preservation, 2021, 45(4):e15358.
[6] 马立, 段续, 任广跃, 等.红外—喷动床联合干燥设备研制与分析[J].食品与机械, 2021, 37(2):119-124;129.
MA L, DUAN X, REN G Y, et al.Development and analysis of infrared-spouted bed combined drying equipment[J].Food & Machinery, 2021, 37(2):119-124;129.
[7] DEHGHAN-MANSHADI A, PEIGHAMBARDOUST S H, AZADMARD-DAMIRCHI S, et al.Effect of infrared-assisted spouted bed drying of flaxseed on the quality characteristics of its oil extracted by different methods[J].Journal of the Science of Food and Agriculture.2020, 100(1):74-80.
[8] 段续, 张萌, 任广跃, 等.玫瑰花瓣红外喷动床干燥模型及品质变化[J].农业工程学报, 2020, 36(8):238-245.
DUAN X, ZHANG M, REN G Y, et al.Drying models and quality changes of rose subjected to infrared assisted spouted bed drying[J].Transactions of the Chinese Society of Agricultural Engineering, 2020, 36(8):238-245.
[9] 段续, 刘文超, 任广跃, 等.双孢菇微波冷冻干燥特性及干燥品质[J].农业工程学报, 2016, 32(12):295-302.
DUAN X, LIU W C, REN G Y, et al.Drying characteristics and quality of button mushrooms during microwave freeze drying[J].Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(12):295-302.
[10] 裴斐. 双孢蘑菇冷冻干燥联合微波真空干燥传质动力学及干燥过程中风味成分变化研究[D].南京:南京农业大学, 2014.
PEI F.Mass transfer characteristics and changes in flavour compounds of Agaricus bisporus during freeze drying conbined with mircowave vacuum drying[D].Nanjing:Nanjing Agricultural University, 2014.
[11] 张迎敏, 任广跃, 段续, 等.红薯叶粉热泵-热风联合干燥工艺优化[J].食品与发酵工业, 2021, 47(1):198-205.
ZHANG Y M, REN G Y, DUAN X, et al.Optimization of heat pump-hot air combined drying on sweet potato leaf powder[J].Food and Fermentation Industries, 2021, 47(1):198-205.
[12] BANIN E, BRADY K M, GREENBERG E P.Chelator-induced dispersal and killing of Pseudomonas aeruginosa cells in a biofilm[J].Applied and Environmental Microbiology, 2006, 72(3):2 064-2 069.
[13] 张海伟, 鲁加惠, 张雨露, 等.干燥方式对香菇品质特性及微观结构的影响[J].食品科学, 2020, 41(11):150-156.
ZHANG H W, LU J H, ZHANG Y L, et al.Effects of drying methods on the quality characteristics and microstructure of shiitake mushrooms (Lentinus edodes)[J].Food Science, 2020, 41(11):150-156.
[14] 赵圆圆, 易建勇, 毕金峰, 等.干燥方式对复水香菇感官、质构及营养品质的影响[J].食品科学, 2019, 40(3):101-108.
ZHAO Y Y, YI J Y, BI J F, et al.Sensory, texture and nutritional quality of dried shiitake mushrooms (Lentinus edodes) as affected by different drying methods[J].Food Science, 2019, 40(3):101-108.
[15] LI B, KIMATU B M, PEI F, et al.Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching[J].International Journal of Food Properties, 2017, 20(sup3):S2 532-S2 542.
[16] 卢晓烁, 张毅航, 方东路, 等.香菇真空冷冻干燥过程中滋味物质动态变化及鲜味评价[J].食品科学, 2021, 42(20):91-97.
LU X S, ZHANG Y H, FANG D L, et al.Dynamic change of taste compounds and umami evaluation of Lentinula edodes during vacuum freeze-drying process[J].Food Science, 2021, 42(20):91-97.
[17] YANG X, ZHANG Y Y, KONG Y, et al.Comparative analysis of taste compounds in shiitake mushrooms processed by hot-air drying and freeze drying[J].International Journal of Food Properties, 2019, 22(1):1 100-1 111.
[18] XIAO H W, LAW C L, SUN D W, et al.Color change kinetics of American ginseng (Panax quinquefolium) slices during air impingement drying[J].Drying Technology, 2014, 32(4):418-427.
[19] 朱凯阳, 任广跃, 段续, 等.红外辐射技术在农产品干燥中的应用[J].食品与发酵工业, 2021, 47(20):303-311.
ZHU K Y, REN G Y, DUAN X, et al.Application of infrared radiation technology in drying of agricultural products[J].Food and Fermentation Industries, 2021, 47(20):303-311.
[20] ZHU Y Q, WANG P, SUN D L, et al.Multiphase porous media model with thermo-hydro and mechanical bidirectional coupling for food convective drying[J].International Journal of Heat and Mass Transfer, 2021, 175(1):121356.
[21] ZHANG J, YAGOUB A E A, SUN Y H, et al.Role of thermal and non-thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom[J].Journal of the Science of Food and Agriculture, 2022, 102(1):214-222.
[22] ZHANG L H, ZHANG M, MUJUMDAR A S.Development of flavor during drying and applications of edible mushrooms:A review[J].Drying Technology, 2021, 39(11):1 685-1 703.
[23] YI J Y, ZHOU L Y, BI J F, et al.Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips[J].LWT-Food Science and Technology, 2016, 70:271-279.
[24] LI X B, FENG T,ZHOU F, et al.Effects of drying methods on the tasty compounds of Pleurotus eryngii[J].Food Chemistry, 2015, 166:358-364.
[25] 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.
