比较不同干燥工艺参数对大球盖菇和秀珍菇品质引起的变化

Comparison on the Changes Caused by Different Drying Process Parameters on the Quality of Stropharia rugosoannulata and Pleurotus geesteranus

摘要:

大球盖菇和秀珍菇营养丰富、味道鲜美，但是其含水量较高，不利于保存和长距离运输。对食用菌进行干制处理是延长产业链、扩大销售半径的重要举措。该研究以真空微波干燥和热风干燥两种方式为核心，优化建立了大球盖菇和秀珍菇两种食用菌干燥最佳工艺参数，并系统评价了不同处理对其理化特性及营养品质影响。结果表明：真空微波干燥对大球盖菇的最优参数为真空度0.008 6 MPa、温度45~55 ℃、功率1 600 W；对秀珍菇的真空干燥参数为真空度0.008 6 MPa、温度为45~55 ℃、功率2 000 W。热风干燥对大球盖菇和秀珍菇的最优温度为60 ℃。此条件下，大球盖菇的蛋白质、总糖、脂肪含量分别为39.41%、28.86%和3.79%，L*为85.51、总酚含量为4.28 mg/g、抗氧化能力最高、堆密度为4.72 mL/g、持水力为4.49 g/g，综合品质最高且优于热风干燥；秀珍菇的蛋白质、总糖和脂肪含量分别为42.85%、37.25%和3.75%，L* 为83.90、总酚含量为4.31 mg/g、抗氧化能力最高、堆密度为3.88 mL/g、持水力为4.25 g/g，综合品质优于热风干燥。结论：真空微波干燥干燥的食用菌相比热风干燥拥有更高的品质。

Abstract:

Stropharia rugosoannulata and Pleurotus geesteranus are rich in nutrients and delicious, but their water contents are high which is not conducive to preservation and long-distance transportation. Drying of edible fungi is an important measure to extend the industrial chain and expand the sales radius. In this study, vacuum microwave drying and hot air drying were the focus, and the optimal drying process parameters for drying Stropharia rugosoannulata and Pleurotus geesteranus were optimized and established. The effects of different treatments on their physicalcochemical properties and nutritional quality were systematically evaluated. The results showed that the optimal processing parameters of vacuum microwave drying for Stropharia rugosoannulata were: vacuum degree, 0.008 6 MPa; temperature, 45~55 ℃; power, 1 600 W. The optimal vacuum microwave drying parameters for Pleurotus geesteranus were: vacuum degree, 0.008 6 MPa; temperature, 45~55 ℃; power, 2 000 W. Under these conditions, the protein, total sugar and fat contents of Stropharia rugosoannulata were 39.41%, 28.86% and 3.79%, respectively, with its L* being 85.51, total phenol content being 4.28 mg/g, antioxidant capacity being the highest, bulk density being 4.72 mL/g, and water-holding capacity being 4.49 g/g. The contents of protein, total sugar and fat of Pleurotus geesteranus were 42.85%, 37.25% and 3.75%, respectively, with its L* being 83.90, total phenol content being 4.31 mg/g, antioxidant capacity being the highest, bulk density being 3.88 mL/g, and water holding capacity being 4.25 g/g. The comprehensive quality resulted from vacuum microwave drying was better than that resulted from hot air drying. In conclusion, the edible fungi dried by vacuum microwave drying have higher quality than those dried by hot air drying.