| 不同预处理方式对冷冻干燥大球盖菇脆片品质的影响 |
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| 引用本文： | 韩 骞,李 梅,曹 放,占剑峰,吕锐玲,王蔚新.不同预处理方式对冷冻干燥大球盖菇脆片品质的影响[J].保鲜与加工,2022,22(6):53-57. |
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| 作者姓名： | 韩 骞 李 梅 曹 放 占剑峰 吕锐玲 王蔚新 |
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| 作者单位： | 黄冈师范学院生物与农业资源学院，大别山特色资源开发湖北省协同创新中心，湖北省经济林木种质改良重点实验室 |
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| 基金项目： | 湖北省高等学校优秀中青年科技创新团队项目（T201820） |
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| 摘 要： | 食用菌脆片类产品加工过程中，前处理和干燥工艺是影响产品品质的重要环节。为提高食用菌脆片产品品质，选用新鲜的大球盖菇作为试验对象，根据不同的预处理方式将大球盖菇分为横切漂烫组、横切漂烫护色组、纵切漂烫组、纵切漂烫护色组，再利用真空冷冻干燥工艺将其制成即食脆片。通过对大球盖菇脆片色泽、含水量、复水比、质构特性、感官品质等指标的测定，比较不同前处理方式对冷冻干燥大球盖菇脆片品质的影响。结果表明：切片厚度6~7 mm，预冻12 h，真空冷冻24 h，横切漂烫护色组处理的大球盖菇脆片含水量最低（5.8%），复水比最大（194.7%），色泽最好，硬度最小，感官评价最好。研究结果为大球盖菇脆片在冻干前处理环节参数优化及新型食用菌脆片的开发提供参考。
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| 关 键 词： | 预处理 真空冷冻干燥 大球盖菇脆片 感官品质 |
Effects of Different Pretreatment Methods on the Quality of Freeze-Dried Stropharia rugosoannulata Crisps |
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| Abstract: | During the processing of edible fungus crisp chips, the pretreatment and drying processes are critical that affect the quality of the products. In order to improve the quality of edible fungus crisp slices, fresh Stropharia rugosoannul was selected as the experimental material, and was divided into four groups crosscut blanching, crosscut blanching and color protection group, longitudinal cutting blanching, longitudinal cutting blanching and color protection group according to different pretreatment methods. Vacuum freeze-drying process was applied to make instant crisp chips. The effects of different pretreatment methods on the quality of the freeze-dried Stropharia rugosoannulata chips were compared by measuring the color, moisture content, rehydration ratio, texture and sensory quality of the chips. The results showed that the water content of Stropharia rugosoannulata crisp chips treated by the crosscut blanching and color protection group was the lowest reaching 5.8% with the largest rehydration ratio of 194.7% when the slice thickness was 6~7 mm, pre-frozen for 12 h, and vacuum frozen for 24 h. The sample had the best color and the least hardness with the best sensory evaluation. The research results provided references for the optimization of the processing parameters of Stropharia rugosoannulata crisp chips prior to freeze-drying and the development of new edible fungus crisp chips. |
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| Keywords: | pretreatment vacuum freeze-drying Stropharia rugosoannulata crispy slices sensory quality |
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