食品与发酵工业 >

2026 , Vol. 52 >Issue 2: 52 - 58

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042348

研究报告

不同热风干燥技术对羊肚菌品质的影响

  • 杨琴 ,
  • 张晋铭 ,
  • 杨斌 ,
  • 马迎迎 ,
  • 宋子璐 ,
  • 王丽蓉 ,
  • 马驰
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  • 1(甘肃省农业科学院,蔬菜研究所,甘肃 兰州,730070)
    2(皋兰县石洞镇农业农村综合服务中心,甘肃 兰州,730200)
    3(西北师范大学 生命科学学院,甘肃 兰州,730070)
    4(甘肃禾润亿丰农业发展有限公司,甘肃 天水,741000)
第一作者:硕士,副研究员(通信作者,E-mail:gsyangqin06@163.com)

收稿日期: 2025-02-12

  修回日期: 2025-06-05

  网络出版日期: 2026-03-18

基金资助

国家重点研发计划项目(2022YFD1602105);舟曲羊肚菌生产标准体系建设项目(ZQJY-ZC-2023-47);张家川县科技计划项目(ZC-STK-2024A-51)

收起

Effects of different hot air drying techniques on quality of Morchella

  • YANG Qin ,
  • ZHANG Jinming ,
  • YANG Bin ,
  • MA Yingying ,
  • SONG Zilu ,
  • WANG Lirong ,
  • MA Chi
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  • 1(Institute of Vegetable Research, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)
    2(Agricultural and Rural Comprehensive Service Center of Shidong Town, Gaolan County, Lanzhou 730200, China)
    3(College of Life Sciences, Northwest Normal University, Lanzhou 730070, China)
    4(Gansu Herun Yifeng Agricultural Development Co. Ltd., Tianshui 741000, China)

Received date: 2025-02-12

  Revised date: 2025-06-05

  Online published: 2026-03-18

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摘要

为了获得适宜的羊肚菌热风干燥技术以指导生产,以六妹羊肚菌(Morchella sextelate)为材料,比较了6种不同分段式热风干燥技术对羊肚菌收缩率、色泽、复水特性、质构特性和气味的影响。结果显示,A处理(35 ℃ 1 h,40 ℃ 1 h,45 ℃ 1 h,50 ℃ 2 h,55 ℃ 2 h,60 ℃ 2 h)在复水后最接近羊肚菌原有色泽,B处理(40 ℃ 1 h,45 ℃ 1 h,50 ℃ 2 h,55 ℃ 2 h,60 ℃ 2 h)羊肚菌收缩率及复水比最优;D处理(45 ℃ 1 h,50 ℃ 2 h,55 ℃ 2 h,70 ℃ 1 h)羊肚菌复水后的质构特性与新鲜样品最为接近;F处理(40 ℃ 1 h,45 ℃ 1 h,50 ℃ 1 h,70 ℃ 2 h,80 ℃ 1 h)羊肚菌在收缩率和复水速率方面最优。利用隶属函数法对羊肚菌12个品质指标进行综合评价,F处理为羊肚菌干燥的最优方案。该研究结果可为鲜羊肚菌干燥技术的选择和应用提供理论参考。

关键词： 羊肚菌; 热风干燥技术; 品质

本文引用格式

杨琴 , 张晋铭 , 杨斌 , 马迎迎 , 宋子璐 , 王丽蓉 , 马驰 . 不同热风干燥技术对羊肚菌品质的影响[J]. 食品与发酵工业, 2026 , 52(2) : 52 -58 . DOI: 10.13995/j.cnki.11-1802/ts.042348

Abstract

To determine the optimal hot-air drying technology for Morchella sextelate and provide guidance for production, the effects of six different segmented hot-air drying protocols on shrinkage rate, color, rehydration ratio, rehydration rate, texture properties, and odor of M.sextelate were evaluated.The results indicated that treatment A (35 ℃ for 1 h, 40 ℃ for 1 h, 45 ℃ for 1 h, 50 ℃ for 2 h, 55 ℃ for 2 h, and 60 ℃ for 2 h) produced dried Morchella with rehydrated color closest to the fresh sample.Treatment B (40 ℃ for 1 h, 45 ℃ for 1 h, 50 ℃ for 2 h, 55 ℃ for 2 h, and 60 ℃ for 2 h) achieved the best shrinkage rate and rehydration ratio.Treatment D (45 ℃ for 1 h, 50 ℃ for 2 h, 55 ℃ for 2 h, and 70 ℃ for 1 h) resulted in rehydrated texture properties most similar to the fresh samples.Treatment F (40 ℃ for 1 h, 45 ℃ for 1 h, 50 ℃ for 1 h, 70 ℃ for 2 h, and 80 ℃ for 1 h) exhibited the best performance in terms of shrinkage rate and rehydration speed.A comprehensive evaluation of 12 quality indicators using the membership function method identified treatment F as the optimal drying method for M.sextelata. The results of this study can provide a theoretical reference for the selection and application of fresh M.sextelate drying technology.

Key words： Morchella; hot air drying technology; quality

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