Effects of Different Drying and Grinding Methods on the Powder Characteristics and Nutritional Components of Auricularia nigricans Powder

In order to explore the suitable preparation technology of Auricularia nigricans powder,hot air drying,vacuum freeze drying and microwave vacuum drying were compared,and ordinary grinding and ultra-fine grinding were compared respectively after drying in this experiment. At the same time,differences of the characteristics and nutrient contents of the whole Auricularia nigricans powder prepared by different treatments were evaluated. The result showed that,the powder fluidity and filling ability were significantly better than other treatments(P<0.05),which were dried by hot air drying mode,however,the best way to hold water and oil was vacuum freeze-drying. Superfine grinding could improve the powder properties,but the fluidity and filling ability would decrease,the wetting and sinking time of ultrafine powder was significantly longer than that of ordinary powder(P<0.05).In terms of nutrient content,the best dried mode was vacuum freeze drying,microwave vacuum drying ranked second,the hot air drying mode had a great loss of nutrients. Superfine grinding could improve the dissolution rate of Auricularia nigricans powder nutritional components to some extent. It is concluded that the ultra-fine powder of vacuum freeze-drying of Auricularia nigricans is suitable for the further processing of functional food.