以新鲜红托竹荪为原料，研究传统煤火干燥（Coal Fire Drying，CFD）、空气源热泵干燥（Air Source Heap Pump Drying，ASHPD）、真空微波-电热鼓风组合干燥（Microwave Vacuum Drying in Combination with Forced Air Drying，MVD+FAD）和真空冷冻干燥（Vacuum Freeze Drying，VFD）四种干燥方式对其外形、色泽、营养成分、氨基酸组成和含量、质构特性和微观结构的影响。结果表明：VFD可以最大限度地保持竹荪菌柄和菌裙外形，其蛋白质、粗纤维和总氨基酸含量最高，色泽与鲜品最接近（ΔE=3.60）；ASHPD制备的竹荪菌柄和菌裙外形保持较好，脂肪含量最高，蛋白质保留效果较好。竹荪的鲜甜味/苦味的值为VFD组（4.99%）>MVD+FAD组（4.66%）>ASHPD组（4.50%）>CFD组（4.37%）。VFD制备的竹荪组织结构较脆，组织内部结合力较小，与鲜品相似，而另三种干燥方式制备的竹荪内部结合力较大，抵抗受损能力较强，吞咽前需要更多的能量才能嚼碎。此外，VFD和ASHPD制备竹荪的细胞状结构明显，VFD更好的保持了竹荪原有的细胞状结构。干燥方式的综合评价结果为VFD>MVD+FAD>ASHPD>CFD。综上，VFD为红托竹荪较理想的干燥方式，但其应用成本较高；在实际生产中，ASHPD是比较有推广价值的干燥方式。

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.

贵州省科技计划项目（黔科合支撑[2020]1Y069号）