摘要
为提高干制羊肚菌的品质,采用了自然晒干(ND)、-20℃冰柜预冻+真空冷冻干燥(-20RF)、-50℃冰柜预冻+真空冷冻干燥(-50RF)、-50℃液氮速冻+真空冷冻干燥(-50LNF)以及-80℃液氮速冻+真空冷冻干燥(-80LNF)5种方式对羊肚菌进行干燥处理,分析干燥方式对冷冻过程中心温度、表观形态、复水性、持水性、水分分布、微观结构及挥发性有机化合物的影响。结果显示,-80LNF的羊肚菌虽持水性最佳,但过度玻璃化导致复水性下降;-50LNF的羊肚菌在形态特征、色泽保持及微观结构完整性方面均最接近鲜样,且醇类、酯类等关键挥发性有机化合物浓度高,整体风味品质最优;ND的羊肚菌细胞结构严重塌陷,复水性显著劣于其他干燥方式,挥发性有机化合物损失严重;-50RF的复水性虽优于ND的羊肚菌,但挥发性有机化合物浓度低于LNF的羊肚菌。这些结果表明,-50LNF通过形成细小冰晶保护了细胞的完整性,显著提升了干制羊肚菌品质,为干制羊肚菌的工业化生产提供了数据支撑和科学指导。
To improve the quality of dried Morchella esculenta,five methods were respectively used to dry Morchella esculenta,namely natural drying(ND),-20℃ refrigerator freezing+vacuum freeze-drying(-20RF),-50℃ refrigerator freezing+vacuum freeze-drying(-50RF),-50℃ liquid nitrogen freezing+vacuum freeze-drying(-50LNF),and -80℃ liquid nitrogen freezing+vacuum freeze-drying(-80LNF).The effects of drying methods on central temperature,apparent morphology,rehydration,water holding capacity,moisture distribution,microscopic structure and volatile organic compounds during the freezing were investigated.The results showed that although-80LNF Morchella esculenta had the best water holding capacity,excessive vitrification led to a decrease in rehydration ability.-50LNF Morchella esculenta was closest to fresh samples in terms of morphological characteristics,color retention and microstructural integrity,and had high concentration of key volatile organic compounds such as alcohols and esters,resulting in the best overall flavor quality.The cell structure of ND Morchella esculenta was severely collapsed and volatile organic compounds were severely lost,while the rehydration ability was significantly inferior to other four drying methods.Although the rehydration ability of-50RF Morchella esculenta was better than ND,the concentration of volatile organic compounds was lower than that of LNF Morchella esculenta.These results indicate that-50LNF protected cell integrity by forming small ice crystals,significantly improved the quality of dried Morchella esculenta.The study may provide data support and scientific guidance for the industrial production of dried Morchella esculenta.
作者
张玉琴
陈季旺
方强
李梦燕
焦楚壹
ZHANG Yuqin;CHEN Jiwang;FANG Qiang;LI Mengyan;JIAO Chuyi(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Collaborative Innovation Center for Processing of Agricultural Products,Wuhan 430023,China;Hubei Heyuan Gas Co.,Ltd.,Yichang 443000,China)
出处
《武汉轻工大学学报》
2025年第6期35-43,共9页
Journal of Wuhan Polytechnic University
基金
武汉轻工大学校企合作项目(编号:08022097)。
关键词
羊肚菌
干燥方式
水分
品质
挥发性有机化合物
Morchella esculenta
drying method
water
quality
volatile organic compounds
