【作者】邢淑婕; 劉開華

【Author】XING Shujie; LIU Kaihua Department of Biotechnology; Xinyang Agricultural College; Xinyang; Henan 464000; China

【作者機構】信陽農業高等專科學校生物技術系

【摘要】 利用微波真空干燥、冷凍真空干燥、熱風干燥方法分別對杏鮑菇(Pleurotus eryngii)子實體進行脫水處理,分析不同干制方法對杏鮑菇品質的影響。采用微波真空干燥法干制的杏鮑菇在最大復水比、維生素C含量和色澤方面接近冷凍真空干制,明顯優于傳統的熱風干制;微波真空干制的需時和能耗明顯低于冷凍真空干制和熱風干制。表明,微波真空干制技術適用于干制杏鮑菇。

【Abstract】 Pleurotus eryngii fruit bodies were dried using three different drying methods [microwave vacuum drying (MVD),freeze vacuum drying (FVD)and hot air drying(HAD)],and the time and energy consumption required to attain a relative water content of 10%12% was determined in each case. Shortest drying times and lowest energy consumption levels were recorded when the MVD method was adopted for drying fruit bodies of similar weight and water content. The rehydration ratio (constant maximum weight after immersion in water/dry weight),vitamin C content and L-value ('whiteness') of fruit bodies dried using the MVD and FVD methods were not significantly different (P<0.05),but were significantly higher compared with the corresponding values recorded for fruit bodies exposed to HAD. We conclude that MVD is an appropriate method for drying and maintaining the quality of P. eryngii fruit bodies.

【關鍵詞】 杏鮑菇; 微波真空干制; 冷凍真空干制; 熱風干制

【Key words】 Pleurotus eryngii; microwave vacuum drying; freeze vacuum drying; hot air drying

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2010年01期

【DOI】CNKI:SUN:SYJB.0.2010-01-020

【分類號】S646.141