现代食品科技2024，Vol.40Issue(3)：209-218,10.DOI:10.13982/j.mfst.1673-9078.2024.3.0289
干燥方式对红托竹荪品质特性和微观结构的影响
Effects of Different Drying Methods on the Quality Characteristics and Microstructure of Dictyophora rubrovalvata M.Zang
摘要
Abstract
Fresh Dictyophora rubrovalvata M.Zang was subjected to coal fire drying(CFD),air source heat pump drying(ASHPD),microwave vacuum drying combined with forced air drying(MVD+FAD),and vacuum freeze drying(VFD).The quality attributes of the dried samples,including appearance,color,nutritional composition,amino acid composition,texture properties,and microstructures,were compared.Based on the experimental results,VFD could maintain the stalk and skirt shape of D.rubrovalvata M.Zang to the maximum extent.The VFD-processed samples had the highest protein,crude fiber,and total acid contents,and their color was the closest to that of fresh products(ΔE=3.60).The stalk and skirt shape of D.rubrovalvata M.Zang prepared by ASHPD were also well maintained.In addition,the ASHPD-processed sample had the highest fat content and its protein content was preserved reasonably well after ASHPD.The sweetness/bitterness value of D.rubrovalvata M.Zang dried by different methods was ranked as follows:VFD(4.99%)>MVD+FAD(4.66%)>ASHPD(4.50%)>CFD(4.37%).The tissue structure of the VFD sample was brittle,and its internal binding force was smaller than that of the other samples.Notably,these properties are similar to those of fresh products.However,the dried products prepared using the other three drying methods had greater internal binding strengths and higher resistance to damage.As a result,more energy is needed for chewing before swallowing.The D.rubrovalvata M.Zang samples prepared by VFD and ASHPD had clearer cellular structures,with VFD enabling better preservation of the original cellular structure.The comprehensive evaluation results of the drying methods appeared in the following order:VFD>MVD+FAD>ASHPD>CFD.Overall,VFD is an ideal drying method;however,this method is associated with a higher cost than the other methods.Among the methods,ASHPD has a higher promotion value in practical production.关键词
红托竹荪/干燥方式/品质特性/微观结构/熵权法Key words
Dictyophora rubrovalvata M.Zang/drying method/quality characteristics/microstructure/entropy weight method引用本文复制引用
郑秀艳,陈曦,何扬波,黄磊..干燥方式对红托竹荪品质特性和微观结构的影响[J].现代食品科技,2024,40(3):209-218,10.基金项目
贵州省科技计划项目(黔科合支撑[2020]1Y069号) （黔科合支撑[2020]1Y069号）
