食品科学2017，Vol.38Issue(22)：192-199,8.DOI:10.7506/spkx1002-6630-201722029
低温油炸与冷冻干燥生产草菇脆片的特性
Quality Characteristics of Straw Mushrooms (Volvariella volvacea) Chips Prepared by Low-Temperature Vacuum Frying and Vacuum Freeze Drying
摘要
Abstract
This study aimed to evaluate the quality characteristics of fresh straw mushroom (Volvariella volvacea) and straw mushroom chips produced by either low-temperature vacuum frying or vacuum freeze drying.The sensory attributes were evaluated and the contents of moisture,fat,soluble protein,polysaccharide and volatile flavor components were analyzed by chemical method and solid-phase micro-extraction combined with gas chromatography-mass spectrometry (SPME-GC-MS).Results showed that the hardness and brittleness of vacuum freeze dried chips were 5.965 kg and 1.881 mm respectively;they revealed a porous structure with large pores and their color and nutritional content were nearly identical to those of fresh straw mushroom.The nutritional content of low-temperature vacuum fried chips was significantly lower than that of fresh straw mushroom (P ＜ 0.05) and the hardness and brittleness were 4.454 kg and 3.336 mm,respectively.They showed a loose internal structure and exhibited the typical color of fried food.In addition,the types and amounts of volatile flavor components varied between fresh straw mushroom and mushroom chips.A total of 27,16 and 29 volatile flavor components were detected in fresh straw mushroom,vacuum fried chips and vacuum freeze-dried chips,respectively.The main volatile compounds in fresh straw mushroom were aldehydes (54.0％),ketones (40.27％) and alcohols (4.1％),which contributed to the delicate floral aroma and mushroom flavor.The main volatile compounds of vacuum fried chips,having a toasted flavor,were alkanes (79.83％),nitrogen and sulfur compounds (12.12％) and ketones (6.6％).Alkanes (81.07％),esters (8.54％) and nitrogen and sulfur compounds (7.9％) were the major components in vacuum freeze-dried mushroom chips,which contributed to the fruity aroma accompanied by toasted flavor.In general,the overall flavor of vacuum freeze dried chips was more diverse compared to fresh straw mushroom and vacuum fried chips.关键词
草菇/真空低温油炸脆片/真空冷冻干燥脆片/营养成分/挥发性风味成分Key words
Volvariella volvacea/vacuum fried chip/vacuum freeze dried chip/nutrient/volatile components分类
轻工纺织引用本文复制引用
殷玲,常诗洁,赵立艳,裴斐,杨文建,胡秋辉..低温油炸与冷冻干燥生产草菇脆片的特性[J].食品科学,2017,38(22):192-199,8.基金项目
国家现代农业(食用菌)产业技术体系建设专项(CARS20) （食用菌）
