摘要
目的:筛选最为合适的大球盖菇干燥方式。方法:选用冷冻干燥、热泵干燥、热风干燥和微波干燥对新鲜大球盖菇进行干燥处理,考察其理化性质。结果:粗蛋白、粗脂肪、灰分、钾、钙、总黄酮、必需氨基酸、呈味氨基酸以及总氨基酸含量方面以冷冻干燥的最高,16种氨基酸总量为16.88 g/100 g;复水率、色泽方面均为冷冻干燥的最佳;DPPH自由基清除率为热风干燥的最高达61.14%,清除率大小依次为热风干燥>热泵干燥>微波干燥>冷冻干燥;ABTS自由基清除率为热泵干燥的最高达67.97%,清除率大小依次为热泵干燥>热风干燥>微波干燥>冷冻干燥;大球盖菇单糖主要由葡萄糖和半乳糖组成,其中,冷冻干燥的葡萄糖含量最多,占总糖的36.79%;大球盖菇单糖分子量最大的为冷冻干燥的;不同干燥方式下大球盖菇挥发性风味存在差异,且与新鲜大球盖菇的差异较大,冷冻干燥大球盖菇中挥发性成分种类最丰富、部分成分含量较高。结论:冷冻干燥在营养成分、复水率、色泽、风味等方面较其他干燥方式均有优势,对大球盖菇品质影响最小,是最为合适的干燥方式。
Objective:This study aims to investigate the effect of different drying methods on the drying characteristics and volatile flavor of Stropharia rugosoannulata as raw material.Methods:The fresh S.rugosoannulata was dried by freeze-drying,heat pump drying,hot air drying,and microwave drying,and then the physical and chemical indexes were investigated.Results:The contents of crude protein,crude fat,ash,potassium,calcium,total flavonoids,essential amino acids,flavor amino acids and total amino acids are the highest in freeze drying.The six teenamino acids achieved 16.88 g/100 g in the freeze-drying.The rehydration rate and color all play the best performance in freeze drying.The scavenging rate of DPPH radical of S.rugosoannulata polysaccharide reached 61.14%in hot air drying;The rate was hot air drying>heat pump drying>microwave drying>freeze drying.Similarly,the scavenging rate of ABTS radical reached 67.97%in heat pump drying;The rates were heat pump drying>hot air drying>microwave drying>freeze drying.The monosaccharide of S.rugosoannulata is mainly composed of glucose Glc and Galactose gal,among which the content of freeze-dried glucose Glc is the most,accounting for 36.79%of the total sugar;The maximum molecular weight of S.rugosoannulata was freeze-drying;The volatile flavor of S.rugosoannulata different under different drying methods,and the volatile flavor of S.rugosoannulata after drying is quite different from that of fresh S.rugosoannulata.The volatile components in freeze-dried S.rugosoannulata are the most abundant,and some components are high.Conclusion:Freeze-drying has advantages over other drying methods in terms of nutritional composition,rehydration rate,color,and flavor.It has the least impact on the quality of S.rugosoannulata and is the most suitable drying method.
作者
吴坤龙
李彦坡
刘标
陈知龙
徐仰丽
WU Kunlong;LI Yanpo;LIU Biao;CHEN Zhilong;XU Yangli(Wencheng Institution of Modern Agriculture and Healthcare Industry,Wenzhou,Zhejiang 325300,China;Wenzhou Academy of Agriculture Science,Wenzhou,Zhejiang 325006,China;Wenzhou Specialty Food Resources Engineering Technology Research Center,Wenzhou,Zhejiang 325006,China)
出处
《食品与机械》
CSCD
北大核心
2024年第2期168-176,共9页
Food and Machinery
基金
温州市重大科技创新攻关项目(编号:ZF2022007)
文成县科技计划项目(编号:2021NKY10)。
关键词
大球盖菇
干燥方式
营养成分
多糖
挥发性风味
Stropharia rugosoannulata
drying method
nutritional components
polysaccharide
volatile flavor
