학술논문
不同预干燥方式对瞬时压差膨化香菇脆品质特性的影响 / Effect of Different Pre-drying Methods on the Quality Attributes of Instant Controlled Pressure Drop Puffing Dried Shiitake(Lentinus edodes)Crisps
Document Type
Academic Journal
Author
Source
食品工业科技 / Science and Technology of Food Industry. 44(17):281-287
Subject
Language
Chinese
ISSN
1002-0306
Abstract
为探究预干燥方式对瞬时压差膨化(instant controlled pressure drop,DIC)整果香菇脆品质特性影响,开发即食香菇脆休闲食品,本文研究了热风干燥(hot air drying,HAD)、热泵干燥(heat pump drying,HPD)和真空冷冻干燥(vacuum freeze drying,FD)等 3种预干燥方式对DIC香菇脆品质的影响.结果表明,香菇脆总干燥时间取决于预干燥方式,由低至高为:HAD-DICHAD-DIC>FD-DIC.复水比高低顺序为:FD-DIC>HPD-DIC>HAD-DIC.HAD-DIC香菇脆硬度值最高,脆度值最低;FD-DIC香菇脆硬度和脆度均较低;HPD-DIC香菇脆硬度适中且脆度最高.总糖含量高低顺序为:FD-DIC>HPD-DIC>HAD-DIC.低场核磁共振(low field nuclear magnetic resonance,LF-NMR)结果表明,相比于FD和HAD预干燥,HPD后的香菇疏松结合水和不易流动水所占比例较高,紧密结合水比例较低,有利于DIC瞬间泄压时水分闪蒸,为香菇膨化提供充足驱动力.综合考虑,香菇脆最适预干燥方式为HPD.