摘要
为了充分利用工厂化栽培杏鲍菇加工副产物(菇头),对其进行联合干燥开发成即食杏鲍菇休闲产品。选取干燥速率、感官评分、色泽明亮度和硬度的综合值为评价指标,采用三因素二次通用旋转组合设计优化即食杏鲍菇生产中热风-真空联合干燥工艺参数,同时与热风干燥(60℃)、真空干燥(-0.09 MPa,60℃)产品的品质进行对比分析结果表明:热风干燥温度和真空干燥温度对即食杏鲍菇干燥过程影响极显著(P<0.01),热风时间影响显著(P<0.05),影响因素主次顺序依次为真空干燥温度、热风干燥温度和时间,确定的最佳工艺条件为:先热风干燥(60℃,20 min)(转换点湿基含水率≤78%),后真空干燥(55℃,-0.09 MPa);联合干燥即食杏鲍菇休闲产品的品质优于热风干燥和真空干燥产品的品质,能耗比真空干燥减少57%,但高于热风干燥。研究为实现工厂化栽培杏鲍菇副产物的资源化利用提供了参考。
The by-products from industrial cultivated pleurotus eryngii usually include off-normal fruit body, fruit cap/foot of mushroom. With commercial quality classify, the amount of by-products of the mushroom is about 20%of total yield. These by-products are low in their commercial price although with same nutritive quality as commodity fresh mushroom. In order to promote the profitability of industrial cultivation of pleurotus eryngii, the processing technology to make use of the by-products was proposed for a value added instant mushroom snack. During the processing, it is found the dehydration technology has important influences on product qualities, such as moisture content, texture, sensory quality. A conventional dehydration procedure used for this product is the hot-air drying, which has advantages in easy for operation and low investment for facility, but concomitant with difficulty in quality control of products, especially in moisture content and sensory quality. By adding vacuum drying procedure, this study aimed to improve the control effect of hot-air drying on moisture loss of products. The dehydration of hot-air drying was conducted and aided with vacuum drying procedure, and the technical parameters were optimized by response surface method. The model was obtained quadratic general rotation design experiments with three factors at five levels. The three factors of hot-air drying temperature （X1）, hot-air drying time （X2） and vacuum drying temperature （X3） at five levels were used in model optimization and quadratic general rotation design experiment. The effects of drying methods on drying rate, light intensity of colors, product texture and sensory scored were evaluated comprehensively. In addition, the products prepared by three methods of hot-air drying, vacuum drying and hot-air drying aided with vacuum procedure were compared respectively for their quality indexes including sensory evaluation, the color, brightness and texture. The drying rate and unit energy consumption of three drying methods were also analyzed. The results showed that the temperature was a significant influencing factor in drying process （Ptemperature in hot air drying （X1, P hot air drying time （X3, P0.1）. Moreover, the quality of dehydrated instant mushroom snacks with improved dehydration technology was higher in contrast with that by hot-air or vacuum dried products. The improved dehydration technology can also raise the drying rate and save 57%energy consumption compared with that of vacuum drying process. The research can provide a theoretical basis for further study on processing technology of instant pleurotus eryngii snacks.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2014年第14期331-338,共8页
Transactions of the Chinese Society of Agricultural Engineering
基金
农业部公益性行业(农业)专项(201303080)
福建省科技重大专项项目(2014N3001)
福建省财政专项-福建省农科院科技创新团队重点科研项目(CXTD2011-16)
关键词
食用菌
干燥
优化
热风-真空联合干燥
品质
响应面法
即食杏鲍菇
fungi
drying
optimization
sequential drying procedure of hot-air and vacuum
quality
response surface method
instant Pleurotus eryngii snacks
作者简介
陈君琛（1959一），男，福建福州人，研究员，主要从事食用菌精深加工技术研究。福州福建省农业科学院农业工程技术研究所农产品加工中心，350003。Email：junchence@sina．com
