Food and Fermentation Industries >

2023 , Vol. 49 >Issue 7: 249 - 255

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029910

Effects of different drying methods on sensory quality of Dictyophora rubrovalvata

  • MENG Lingshuai ,
  • WANG Rui ,
  • ZHENG Tingting ,
  • ZHANG Xinwei ,
  • MU Fen ,
  • CHEN Guangxian ,
  • SHU Qicheng ,
  • MA Chao
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  • 1(Guiyang University, Guiyang 550005, China)
    2(Gui Zou Mei Wei Xian Industry Limited, Zhijin 552100, China)
    3(Guiyang Xinqi microwave industry Co.Ltd., Guiyang 550018, China)

Received date: 2021-11-12

  Revised date: 2021-06-15

  Online published: 2023-04-28

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Abstract

Vacuum freeze-drying, microwave drying, and hot air drying were used to explore the effects of different drying methods on the color difference, texture, and aroma of Dictyophora rubrovalvata. Results showed that the color of hot air-drying D. rubrovalvata was yellow compared with that of fresh products, and the quality was not as good as that of freeze-drying and microwave drying. The three drying methods had significant effects on the hardness of dried products of D. rubrovalvata (P<0.05). Among them, hot air drying had the least effect and microwave drying had the greatest effect. Compared with fresh products, the elasticity of dried products obtained by the three drying methods decreased significantly (P<0.05), while the elasticity of freeze-dried samples increased significantly compared with samples of hot air drying and microwave drying (P<0.05). The three drying methods had significant effects on the toughness of fresh products (P<0.05), and the effect of freeze drying was significantly lower than that of hot air drying and microwave drying (P<0.05). In addition, the drying method also changed the composition of the flavor substances of D. rubrovalvata, and the alcohols and other compounds were reduced to varying degrees. Among them, the freeze-drying method not only had the least impact on the flavor substances of D. rubrovalvata, but also highlighted its flavor substances. In general, freeze-drying had the least effect on the sensory quality of D. rubrovalvata.

Key words： Dictyophora rubrovalvata; drying method; color difference; texture; aroma

Cite this article

MENG Lingshuai , WANG Rui , ZHENG Tingting , ZHANG Xinwei , MU Fen , CHEN Guangxian , SHU Qicheng , MA Chao . Effects of different drying methods on sensory quality of Dictyophora rubrovalvata[J]. Food and Fermentation Industries, 2023 , 49(7) : 249 -255 . DOI: 10.13995/j.cnki.11-1802/ts.029910

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