Effects of Different Drying Methods on the Structure and Quality of <i>Pleurotus eryngii</i>

CHEN Jiankai

doi:10.13386/j.issn1002-0306.2023050128

Volume 44 Issue 23

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(23): 221-228. > DOI: 10.13386/j.issn1002-0306.2023050128

CHEN Jiankai. Effects of Different Drying Methods on the Structure and Quality of Pleurotus eryngii[J]. Science and Technology of Food Industry, 2023, 44(23): 221−228. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050128.

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Effects of Different Drying Methods on the Structure and Quality of Pleurotus eryngii

CHEN Jiankai

College of Food Engineering, Zhangzhou Vocational and Technical College, Zhangzhou 363000, China

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Received Date: May 11, 2023
Available Online: October 03, 2023

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Abstract

Abstract

In order to explore the effects of different drying methods on the microstructure and quality of dried products of Pleurotus eryngii, five methods were selected to dry the dried products: Hot air drying, microwave vacuum drying, intermittent microwave vacuum drying, hot air-microwave combined drying and vacuum freeze-drying , and the micromorphology, shrinkage rate, rehydration ratio, color, amino acid content, polysaccharide content and sensory evaluation of dry products were used as evaluation indexes. The results showed that vacuum freeze-drying was the best to maintain the integrity of tissue structure, with the smallest shrinkage rate (30.2%), the largest rehydration ratio (3.03), and the best recovery effect, the highest polysaccharide content (13%). The amino acid (560.94 mg/100 g) and sensory evaluation (9.4 points) of hot air-microwave combined drying were the highest, and the shrinkage rate (55.43%), rehydration ratio (1.83), color (76.29) and polysaccharide (11.8%) were the second highest after vacuum freeze-drying. The content of polysaccharide in hot air drying was the lowest (5.4%), and the sensory evaluation was the lowest (4.4 points). Comprehensive appearance, nutritional composition and sensory evaluation, hot air-microwave combined drying was a drying method most suitable for edible fungi with mycelium constitutes tissue and large water content such as P. eryngii.
- Pleurotus eryngii,
- drying methods,
- tissue structure,
- amino acid,
- polysaccharide

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2.	张翠静，张爽，刘涛，赵丹，晏磊. 固氮氧化亚铁钩端螺旋菌产次生矿物的条件优化及矿物鉴定. 微生物学通报. 2024(10): 3954-3969 .
3.	常茹菲，葛运兵，杨晓丽，张红星，谢远红. 酶解法制备澳洲坚果蛋白肽工艺优化研究. 中国粮油学报. 2024(10): 102-108 .