Comparison of physicochemical and sensory quality of Lentinus edodes granular condiment prepared by different prilling and drying methods

摘要

Three different prilling methods, namely rotary prilling (RP), extrusion moulding prilling (EMP), sieving prilling (SP), and two drying methods, namely fluidised-bed drying (FBD) and hot air drying (AD), were used to produce granular mushroom seasonings. There was significant difference both between the control group and SP as well as between RP and SP (P < 0.05) on moisture absorption percentage. The values of control group and SP and RP were 9.14, 9.16 and 9.58 respectively. RP and EMP which were dried with FBD showed no statistically significant difference on critical relative humidity (CRH), while there was significant difference between AD and FBD samples. In the sequences of control group, RP, EMP and SP, the repose of angle reflecting flowability was 24.9, 25.5, 26.2 and 27.1. The dissolution time was 180, 120, 160 and 130 s. The L values were 83.20, 70.00, 56.88 and 57.64. The total sensory assessment scores were 8.5, 8.4, 6.5 and 6.0. Obviously, RP had the best flowability, dissolubility and sensory assessment results among the test samples except that the L value was lower than the control one. In the comprehensive view, RP and FBD were an alternative way to make the granule seasoning.