Effects of Different Drying Methods on the Quality of Pleurotus eryngii Dried Productafter Non-Sulfite Color Protection
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Abstract:
Browning problems occurred during the drying process of Pleurotus eryngii, and seriously affected the sensory quality of products. Different Three drying methods of hot air, far infrared and vacuum freeze were used for fresh Pleurotus eryngii after non-sulfur color protection. The results showed no significant difference among the three drying methods on the color of dried products after the treatment of color protection. Rehydration time of Pleurotus eryngii after vacuum freeze-drying was shorter than the other two methods, 2 min. Compared with the hot air-drying, PPO activity of Pleurotus eryngii significantly increased (p<0.01) after the far infrared-drying, and other indexes were not significant. The activities of SOD, CAT, PPO, POD and the viscosity increased significantly after the vacuum freeze-drying (p<0.01), and the hardness, elasticity and chewiness decreased with significant differences (p<0.01). The results of cell microstructure showed that three drying methods induced the cell deformation and the vacuum freeze-drying exhibited least influence. Consequently, the vacuum freeze-drying method had little influence on the quality of Pleurotus eryngii after color protection.
