干燥方法对白牛肝菌和鸡枞菌品质特性的影响

本研究以白牛肝菌和鸡枞菌为原料,采用微波-热风联合干燥、热风干燥和真空冷冻干燥三种方法对菌菇进行处理,研究干燥方法对菌菇色泽、复水率、质构特性及微观结构等品质特性的影响。结果表明:色泽方面,真空冷冻干燥和微波-热风联合干燥优于热风干燥;复水性方面,真空冷冻干燥法优于微波-热风联合干燥法和热风干燥法,又以鸡枞菌的复水性最佳;质构方面,不同方法干燥后,菌菇硬度、弹性和咀嚼性变化规律相同,各指标强度大小排序为热风干燥 > 微波热风联合干燥 > 真空冷冻干燥;微观结构方面,微波-热风联合干燥和真空冷冻干燥后的菌菇截面呈多孔状,热风干燥菌菇的多孔网状结构不明显。综合考虑,白牛肝菌和鸡枞菌的干燥方法首选真空冷冻干燥,其次为微波-热风联合干燥,不宜选择热风干燥。

Effect of Drying Methods on the Quality Characteristics of Boletus albus Peck and Termitomyces albuminosus

The effects of three drying methods, including microwave hot air combined drying (MHD), hot air drying (HAD) and vacuum freeze-drying (VFD) on the color quality, rehydration rate, texture properties and microstructure of Boletus albus Peck and Termitomyces albuminosus were investigated in this study. The results showed that, in terms of color quality, vacuum freeze-drying and microwave hot air combined drying owned better color quality than that of hot air drying. In the aspect of rehydration, vacuum freeze-drying method was much better than that of the other two methods, and the rehydration of Termitomyces albuminosus was superior to that of Boletus albus Peck. In terms of texture properties, the hardness, springiness and cohesiveness of the two kinds of fungi showed the same change under different drying methods:hot air drying>microwave hot air combined drying>vacuum freeze-drying. In terms of microstructure, the cross section of the two kinds of fungi with microwave hot air drying and vacuum freeze-drying presented a porous structure, while the porous net structure with hot air drying was not obvious. In general, vacuum freeze-drying was the first choice for the drying methods of Boletus albus Peck and Termitomyces albuminosus, followed by microwave hot air combined drying, hot air drying was not suitable.