[1]王海鸥,扶庆权,陈守江,等.不同真空冷冻干燥方法对杏鲍菇片干燥特性及品质的影响[J].江苏农业学报,2018,(04):904-912.[doi:doi:10.3969/j.issn.1000-4440.2018.04.027]
　WANG Hai-ou,FU Qing-quan,CHEN Shou-jiang,et al.Effect of different vacuum-freezing drying methods on the drying characteristics and qualities of Pleurotus eryngii slices[J].,2018,(04):904-912.[doi:doi:10.3969/j.issn.1000-4440.2018.04.027]
点击复制

不同真空冷冻干燥方法对杏鲍菇片干燥特性及品质的影响()
分享到：

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年04期
页码:
904-912
栏目:
加工贮藏·质量安全
出版日期:
2018-08-25

文章信息/Info

Title:
Effect of different vacuum-freezing drying methods on the drying characteristics and qualities of Pleurotus eryngii slices
作者:
王海鸥; 扶庆权; 陈守江; 张李阳; 王蓉蓉; 张伟; 华春
（南京晓庄学院食品科学学院，江苏南京211171）
Author(s):
WANG Hai-ou; FU Qing-quan; CHEN Shou-jiang; ZHANG Li-yang; WANG Rong-rong; ZHANG Wei; HUA Chun
(School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China)
关键词:
真空冷冻干燥; 杏鲍菇; 品质
Keywords:
vacuum freeze-drying; Pleurotus eryngii; quality
分类号:
TS255.3
DOI:
doi:10.3969/j.issn.1000-4440.2018.04.027
文献标志码:
A
摘要:
为研究真空冷冻干燥方法对杏鲍菇片干燥特性及品质的影响，采用热烫-真空冻结、不热烫-真空冻结、热烫-常压平板冻结、不热烫-常压平板冻结4种方法进行真空冷冻干燥对比试验和分析。结果表明,杏鲍菇片在冻结阶段的冻结失水率差异显著，由高到低分别是热烫-真空冻结组(39.94%)、不热烫-真空冻结组(33.80%)、不热烫-常压平板冻结组(6.03%)、热烫-常压平板冻结组(4.34%)（P<0.05）；干燥工艺耗时由短到长分别为热烫-真空冻结组（10.3 h）、不热烫-真空冻结组（11.7 h）、热烫-常压平板冻结组（15.2 h）、不热烫-常压平板冻结组（16.5 h），差异显著（P<0.05）。热烫-真空冻结组、热烫-常压平板冻结组冻干样品复水比分别为8.46、8.43，显著高于另外不热烫的2组冻干样品（P<0.05）；不热烫-真空冻结组冻干样品体积收缩比为0.73，显著低于其他3组（P<0.05）；2种常压平板冻结组冻干样品综合色差指标ΔE显著高于2种真空冻结组，其中不热烫-常压平板冻结组ΔE值最高(8.06)；真空冻结组冻干样品硬度显著高于常压平板冻结组，热烫前处理可显著减少冻干样品硬度（P<0.05）。微观组织扫描电镜观察结果显示，不热烫-真空冻结组冻干样品组织网孔结构致密，排列杂乱，细胞壁出现褶皱、收缩、卷曲现象，而其他3组冻干样品组织内部形成了蓬松饱满的多孔构造，网孔边界清晰，排列相对规则，2种常压平板冻结组冻干样品网孔结构孔隙明显大于2种真空冻结冻组。
Abstract:
In order to investigate the effect of different vacuum-freezing drying methods on the drying characteristics and qualities of Pleurotus eryngii slices, comparative experiments and analysis were performed based on four different vacuum-freezing drying methods including hot-water-blanching-vacuum-freezing group (HWBVF), vacuum-freezing group (VF), hot-water-blanching-plate-freezing group (HWBPF), plate-freezing group (PF). The results showed that significant difference was observed in mass loss rate of Pleurotus eryngii slices during freezing process in the four groups, which was ranked in a descending order as HWBVF 39.94%, VF 33.80%, PF 6.03% and HWBPF 4.34% (P<0.05). Drying process time for the four groups was ranked in a ascending order as HWBVF 10.3 h, VF 11.7 h, HWBPF 15.2 h and PF 16.5 h, also showing significant difference (P<0.05). Rehydration ratio of dried samples in HWBVF and HWBPF was 8.46 and 8.43, respectively, which was significantly higher than that in the other groups without hot-water blanching (P<0.05). Shrinkage ratio of dried samples in VF was 0.73, significantly smaller than those in the other three groups (P<0.05). The comprehensive color difference ΔE of dried samples in HWBPF and PF was obviously higher than those in HWBVF and VF, and the highest ΔE 8.06 happened in PF. Hardness of dried samples in HWBVF and VF was significantly higher than that in HWBPF and PF, and hot-water blanching obviously reduced freeze-dried samples’ hardness (P<0.05). It was found from the photographs of scanning electron microscopy that porous structure of dried samples in VF was dense, arranged in disorder, showing wrinkles, shrinkage, curl shape in cell walls. However, fluffy porous structure, clear mesh boundary and relatively neat arrangement were observed in the microstructure of dried samples in the other three groups. And hole dimension of the porous structure of dried samples in HWBPF and PF was significantly larger than that in HWBVF and VF.

参考文献/References:

[1]李晓贝,周峰,杨焱,等. 栽培基质对杏鲍菇子实体蛋白质营养价值的影响[J]. 食品科学, 2015, 36(23):262-267.
[2]张璇,胡花丽,王毓宁,等. 气调处理对杏鲍菇货架期品质影响的多变量分析[J]. 食品科学, 2014, 35(20):265-270.
[3]李志刚,宋婷,郝利平,等. 适宜压力条件保持减压贮藏杏鲍菇品质[J]. 农业工程学报, 2015, 31(18):296-303.
[4]黄倩,岳田利,袁亚宏,等. 响应面试验优化超声-真空提取杏鲍菇多糖工艺[J]. 食品科学, 2015, 36(16):77-82.
[5]张亚丽,赵书光,贾金川,等. 杏鲍菇工厂化安全高效生产关键技术[J]. 农村新技术, 2016, 38(8):18-20.
[6]唐利华,高君辉,茅文俊,等. 杏鲍菇工厂化栽培的液体菌种培养条件的优化[J]. 上海农业学报, 2015,31(1):27-29.
[7]陈健凯,林河通,林艺芬,等. 基于品质和能耗的杏鲍菇微波真空干燥工艺参数优化[J]. 农业工程学报, 2014, 30(3):277-284.
[8]严启梅,牛丽影,袁春新,等. 预处理对杏鲍菇脆片品质的影响[J]. 食品科学, 2012, 33(6):74-77.
[9]裴斐,王敏,刘凌岱,等. 即食杏鲍菇片真空低温脱水工艺[J]. 食品科学, 2011, 32(8):167-171.
[10]唐秋实,刘学铭,池建伟,等. 不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J]. 食品科学, 2016, 37(4):25-30.
[11]刘春菊,江宁,严启梅,等. 杏鲍菇真空微波干燥工艺[J]. 江苏农业科学, 2017, 45(2):169-173.
[12]江宁,刘春泉,李大婧,等. 不同干燥方法对杏鲍菇片品质和能耗的影响[J]. 江苏农业科学, 2014, 42(9):232-235.
[13]LI X, FENG T, ZHOU F, et al. Effects of drying methods on the tasty compounds of Pleurotus eryngii[J]. Food Chemistry, 2015, 166: 358-364.
[14]吴迪,谷镇,周帅,等. 不同干燥技术对香菇和杏鲍菇风味成分的影响[J]. 食品工业科技, 2013, 34(22):188-191.
[15]赵文亚,张慜. 不同干燥方式对杏鲍菇品质的影响[J]. 北方园艺, 2015(23):134-137.
[16]邢亚阁,蒋丽,曹东,等. 不同干燥方式对杏鲍菇营养成分的影响[J]. 食品工业, 2015(4):1-3.
[17]DUAN X, ZHANG M, MUJUMDAR A S, et al. Trends in microwave-assisted freeze drying of foods[J]. Drying Technology, 2010, 28(4): 444-453.
[18]RATTI C. Hot air and freeze-drying of high-value foods: a review[J]. Journal of Food Engineering, 2001, 49(4): 311-319.
[19]ZHANG M, TANG J, MUJUMDAR A S, et al. Trends in microwave-related drying of fruits and vegetables[J]. Trends in Food Science & Technology, 2006, 17(10):524-534.
[20]LITVIN S, MANNHEIM C H, MILTZ J. Dehydration of carrots by a combination of freeze drying, microwave heating and air or vacuum drying.[J]. Journal of Food Engineering, 1998, 36(1):103-111.
[21]WANG R, ZHANG M, MUJUMDAR A S. Effect of osmotic dehydration on microwave freeze-drying characteristics and quality of potato chips[J]. Drying Technology, 2010, 28(6):798-806.
[22]王海鸥,胡志超,屠康,等.真空冷却预处理在微波冻干胡萝卜片中的应用[J]. 农业工程学报,2011,27(7):358-363.
[23]农业部南京农业机械化研究所.果蔬微波冷冻干燥脱水加工方法: 201010184053.5[P]. 2012-10-17.
[24]南京晓庄学院. 一种连续式食品真空快速冻结设备: 201520021587.4[P]. 2015-06-24.
[25]SEVERINI C, BAIANO A, DE P T, et al. Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions[J]. LWT - Food Science and Technology, 2003, 36(7):657-665.
[26]WANG Y, ZHANG M, MUJUMDAR A S, et al. Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber[J]. Journal of Food Engineering, 2012, 113(2):177-185.
[27]SANJUN N, CLEMENTE G, BON J, et al. The effect of blanching on the quality of dehydrated broccoli florets[J]. European Food Research & Technology, 2001, 213(6):474-479.
[28]ZHANG Z, DRUMMOND L, SUN D W. Vacuum cooling in bulk of beef pieces of different sizes and shape–Evaluation and comparison to conventional cooling methods[J]. Journal of Food Engineering, 2013, 116(2): 581-587.
[29]SUN D W, ZHENG L Y. Vacuum cooling technology for the agri-food industry: Past, present and future[J]. Journal of Food Engineering, 2006, 77(2): 203-214.
[30]石忠志,陈阳楼,樊成艳. 浅谈白条肉在冷却和冻结过程中的干耗[J]. 肉类工业, 2011(6):52-53.
[31]GORNICKI K, KALETA A. Drying curve modelling of blanched carrot cubes under natural convection condition[J]. Journal of Food Engineering, 2007, 82(2): 160-170.
[32]NIETO A, SALVATORI D, CASTRO M A, et al. Air drying behaviour of apples as affected by blanching and glucose impregnation[J]. Journal of Food Engineering, 1998, 36(1): 63-79.
[33]NIETO A, CASTRO M A, ALZAMORA S M. Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango[J]. Journal of Food Engineering, 2001, 50(3): 175-185.
[34]KROKIDA M K, KARATHANOS V T, MAROULIS Z B. Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products[J]. Journal of Food Engineering, 1998, 35(4): 369-380.
[35]张海峰，白杰. 采用真空制冷技术冷冻鲜羊肉的研究[J]. 肉类研究，2008，10(9)：62-65.

相似文献/References:

[1]胡花丽,张雷刚,李鹏霞.高浓度CO2对采后杏鲍菇乙醛和乙醇含量及其相关酶活性的影响[J].江苏农业学报,2017,(02):432.[doi:doi:10.3969/j.issn.1000-4440.2017.02.030]
　HU Hua-li,ZHANG Lei-gang,LI Peng-xia.Effects of elevated CO2 on aldehyde and ethanol contents and the activities of related enzymes in postharvest Pleurotus eryngii[J].,2017,(04):432.[doi:doi:10.3969/j.issn.1000-4440.2017.02.030]
[2]宋镇,姬长英,张波.基于高光谱技术融合图像信息的杏鲍菇干燥过程中含水率检测[J].江苏农业学报,2019,(02):436.[doi:doi:10.3969/j.issn.1000-4440.2019.02.026]
　SONG Zhen,JI Chang-ying,ZHANG Bo.Visualized determination of moisture content in Pleurotus eryngii during drying process based on hyperspectral imaging technology[J].,2019,(04):436.[doi:doi:10.3969/j.issn.1000-4440.2019.02.026]
[3]王海鸥,王前菊,姜英,等.葡萄糖-柠檬酸溶液浸渍处理对冻干苹果片品质的影响[J].江苏农业学报,2020,(02):477.[doi:doi:10.3969/j.issn.1000-4440.2020.02.031]
　WANG Hai-ou,WANG Qian-ju,JIANG Ying,et al.Effects of immersion treatment with glucose and citric acid solutions on the quality of freeze-dried apple slices[J].,2020,(04):477.[doi:doi:10.3969/j.issn.1000-4440.2020.02.031]

备注/Memo

备注/Memo:
收稿日期：2017-10-17 基金项目：国家自然科学基金青年科学基金项目（31301592）；农业部现代农业装备重点实验室开放课题（201604002）；常州市科技支撑计划（农业）项目（CE20152017）；南京晓庄学院人才引进项目（2013xzrc04） 作者简介：王海鸥（1978-），男，安徽桐城人，博士，副教授，主要从事食品冷冻与干燥技术研究。(E-mail)who1978@163.com 通讯作者：华春，(E-mail)hc3501988@163.com
更新日期/Last Update: 2018-09-04