Effect of Drying Temperature on Quality of Pleurotus eryngii
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Abstract:
In this research different parts of Pleurotus eryngii were chosen as the materials, dried and rehydrated under different temperatures. The nutrient content and sensory properties of the samples with the best and worst rehydration ratio were detected. The results showed that the nutrient content of Pleurotus eryngii dried at 70 ℃ was higher than that at 40 ℃. The hardness and chewing of the top and middle parts of Pleurotus eryngii dried at 70 ℃ were higher than that at 40 ℃, while contrary results were found for the bottom parts tested. The elasticity of top parts of Pleurotus eryngii dried at 70 ℃ had a large difference with that at 40 ℃, and showed little difference with the other parts.
