不同干燥方法对鸡腿菇干制品品质的影响

摘要

A comparison experiment on the hot air drying, vacuum drying and vacuum-freeze drying of Coprinus comatus was done. The content of total soluble sugar, soluble protein,Vc,rehydrated ratio and sensory quality of the dired Coprinus comatus were analyzed and evaluated. The results showed that： the content of soluble total sugar, solu- ble protein and Vc of dried Coprinus comatus by vacuum-freeze drying were 31.39 ＋ 1. 17Aa ,82.96 ＋ 2.05Aa and 0.81 ＋-0. 12Aa,the Loss significantly lower than the other two drying methods. The rehydrated ratio was 7.15 ＋0.12Aa,the best of the three.%对新鲜鸡腿菇分别采用热风、真空和真空冷冻干燥。通过测定干制品的可溶性总糖、可溶性蛋白质、Vc含量、复水比以及感官等指标,比较了3种干燥方式对鸡腿菇干制品品质的影响。结果表明：真空冷冻干燥法所得制品的可溶性总糖、可溶性蛋白质和Vc含量分别为31.39±1.17Aa、82.96±2.05Aa和0.81±0.12Aa,损失显著小于其他2种干燥方式,其复水比为7.15±0.12Aa,复水性最好。