在即食类杏鲍菇的加工中,干燥是关键的工艺步骤,因为在对菇体进行烘干来实现脱水保持产品的贮藏性以及口感等目的时,必须控制好烘干过程中的各种条件,从而使得菇体水分外扩散与内扩散的速度相协调,获得最适宜加工即食产品的干燥菇体,同时避免菇体表面过度干燥而形成硬壳,影响脱水效果及最终产品的品质.对热风干燥中3个重要影响因素(温度、时间、物料形状)进行优化,首先通过单因素试验确定正交试验水平.再通过正交试验考察因素间的交互作用,对样品进行感官评价、色差测定、质构测定,最后综合评定最优的干燥工艺条件.从而获得杏鲍菇热风干燥工艺的优选组合为干燥温度60 ℃、干燥时间2 h、干燥时物料切分形状为块状.该条件下得到的样品水分含量适中,口感脆爽,有良好的咀嚼性.%In the processing of instant Pleurotus eryngii,drying is the critical process step because through drying mushroom body to maintain product's storage property and taste, all kinds conditions must be controlled,in order to make the mushroom body moisture external diffusion and internal diffusion velocity coordinate and obtain dried mushroom body which is suitable for processing instant products, while avoiding excessive drying of mushroom body surface and forming a hard shell, getting better dehydration effect and final products' quality.Three important factors (temperature, time, shape of material) in hot air drying are optimized.Firstly, the orthogonal test levels are determined by single factor experiments,and then investigate the interactions among the factors by orthogonal experiment, the sensory evaluation,color difference measurement and texture determination are carried out.Obtain the optimal combination of mushroom in hot air drying, drying temperature is 60 ℃, drying time is 2 h, shape of material is massive during drying process.Under such conditions, the moisture content of the sample is moderate, the taste is crisp and it has good chewiness.
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