食品科学2018，Vol.39Issue(5)：141-147,7.DOI:10.7506/spkx1002-6630-201805022
不同干燥方式对松茸品质的影响
Effect of Different Drying Methods on the Quality of Tricholoma matsutake
摘要
Abstract
Tricholoma matsutake was subjected to hot air drying (HAD),vacuum-freeze drying (VFD) and microwave vacuum drying (MVD),respectively.Quality attributes of the dried samples including nutrients,amino acids,and volatile flavor components were compared in order to provide a theoretical basis for choosing the optimal drying process for T.matsutake.The results showed that browning was caused by thermal processing,but VFD maintained the color of Tricholoma matsutake.The contents of protein,fat and total sugar were increased after drying.The VFD sample had the highest contents of protein (247.74 mg/g) and total sugar (207.19 mg/g) and lowest fat content (30.63 mg/g).The MVD sample presented the highest fat content (39.33 mg/g) and lowest total sugar content (166.99 mg/g).The HAD sample contained the lowest protein content (226.01 mg/g).The HAD and VFD samples,respectively,had the highest and lowest total phenols contents (7.42 and 3.89 mg GAE/g).The total amount of amino acids in dried samples was in the decreasing order of VFD ＞ MVD ＞ fresh ＞ HAD,and the first limiting amino acids in T.matsutake were methionine and cysteine.A total of 21,36,31 and 31 volatile flavor components were detected in fresh,HAD,VFD and MVD samples,respectively.Some new alcohols,aldehydes,esters and hydrocarbons were generated in the HAD sample,which contributed to the rich flavor and aroma of T.matsutake.MVD could better protect the major volatile flavor components of fresh T.matsutake.In conclusion,MVD is a relatively ideal drying method for T.raatsutake.关键词
松茸/干燥方式/营养成分/氨基酸/挥发性成分Key words
Tricholoma matsutake/drying methods/nutrition/amino acid/volatile components分类
轻工纺织引用本文复制引用
石芳,李瑶,杨雅轩,唐宇,吴素蕊,明建..不同干燥方式对松茸品质的影响[J].食品科学,2018,39(5):141-147,7.基金项目
重庆市社会民生科技创新专项(cstc2015shmszx80019):云南省科技厅科技创新人才计划项目(2008OC008) （cstc2015shmszx80019）
