3种干燥方法对茶树菇干制品质的影响

摘要

Dried Agrocybe aegerita (A.aegerita) is one of the most effective methods to extend its shelf life,the appropriate drying method is an important guaranteeing way to improve dried quality.The commercial dried A.aegerita samples 1#CK and 2#CK were used as control check(CK) in this experiment,rehydration capability,appearance quality,Coloration and frce amino acids of dried A.aegerita were studied by using the three drying methods,including hot air drying (60 ℃),vacuum drying (70 ℃) and far infrared drying (70 ℃).The results showed that the three drying methods had great influence on A.aegerita dried quality of rehydration capability,appearance quality,coloration and free amino acids.The order ofA.aegerita dried sample rehydration ratio (Rf) were derived from the far infrared drying (70℃),hot air drying (60 ℃),1#CK,2#CK and vacuum drying (70 ℃).The order ofA.aegerita dried samples quality was derived from the far-infrared drying (70 ℃),hot air drying (60 ℃),vacuum drying (70 ℃),1#CK and 2#CK.The far infrared dying (70 ℃) and hot air drying (60 ℃) dried A.aegerita sample was significantly better than the vacuum drying (70 ℃),1#CK and 2#CK.The color,brightness and yellow showed extremely significant difference,and red showed significantly difference indicating dried A.aegerita samples came from the different drying methods.The order of 17 kinds of free amino acids content (AA),7 kinds of essential amino acids content (EAA),the ratio of EAA/AA,a flavor of aspartic acid and glutamic acid in dried A.aegerita samples was derived from the vacuum drying (70 ℃),hot air drying (60 ℃),far infrared drying (70 ℃),1#CK and 2 #CK,respectively.Therefore,the dried quality of A.aegerita sample rehydration ratio,appearance quality,coloration and free amino acid differences had significant difference from above thee kinds of drying methods,which could prcvide reference for the development and application of A.aegerita dried food,so it had important application value for other research.%干制茶树菇是延长其保质期最有效的方法之一,适宜的干燥方法是提高其干制品质的重要保障.本试验以市售干制茶树菇为对照,应用热风干燥(60℃)、真空干燥(70℃)和远红外干燥(70℃)等3种方法干制茶树菇,研究这3种干燥方法对茶树菇复水比、外观品质和游离氨基酸等干制品质的影响.结果表明:3种不同干燥方法对茶树菇干制样品的复水比、外观品质、色泽和游离氨基酸等干制品质影响较大.其中,茶树菇干制样品复水比(Rf)大小依次来源于远红外干燥(70℃)、热风干燥(60℃)、对照1#、对照2#和真空干燥(70℃)；干制样品及其复水后的外观品质优劣依次来源于远红外干燥(70℃)、热风干燥(60℃)、真空干燥(70℃)、对照1#和对照2#；远红外干燥(70℃)、热风干燥(60℃)干制样品色泽明显优于真空干燥(70℃)、对照1#和对照2#,不同干燥方法所得茶树菇干制样品之间的色差、亮度和黄色差异极显著,红色差异显著；干制样品中的17种游离氨基酸总量(AA)、7种必需氨基酸总量、EAA/A比值、呈鲜味的天冬氨酸和谷氨酸总量大小依次来源于真空干燥(70℃)、热风干燥(60℃)、远红外干燥(70℃)、对照1#和对照2#.因此,以上3种干燥方法对茶树菇样品的复永比、外观品质、色泽和游离氨基酸等干制品质的影响差异明显,可为茶树菇干制食品的开发应用提供参考,因而具有重要的应用价值.