干燥方式对银耳加工与贮藏过程中品质的影响

doi:10.3864/j.issn.0578-1752.2016.06.012

摘要/Abstract

摘要： 【目的】研究不同干燥方式对银耳加工与贮藏过程中品质变化的影响，为高品质银耳的生产提供理论依据。【方法】以收缩率，复水比，色泽，蛋白质、还原糖、总糖和多糖含量，多糖对超氧阴离子和羟自由基的清除能力，水分含量，微生物含量，过氧化氢、SO₂、米酵菌酸和亚硝酸盐含量为评价指标，研究热风干燥、真空干燥和真空冷冻干燥3种干燥方式对银耳在加工与贮藏过程中质构品质和相关理化指标的影响。【结果】不同干燥方式对银耳品质影响的结果表明，热风干燥的银耳收缩率和褐变程度最高，复水比增幅低；冷冻干燥的银耳褐变程度低，具有最大的复水比增幅和最小的收缩率。干燥方式对银耳营养成分影响方面，冷冻干燥的银耳中水溶性蛋白、总糖和多糖含量最高；真空干燥的银耳中水溶性蛋白和多糖含量最低，但其还原糖含量最高；热风干燥的银耳中还原糖含量最低；从冷冻干燥的银耳中提取的多糖具有最高的超氧阴离子和羟自由基清除率，从真空干燥的银耳中提取的多糖具有最低的超氧阴离子和羟自由基清除率。采用3种方式干制的银耳贮藏期间营养成分理化指标变化结果表明，随着贮藏时间的增加，各样品中水分和还原糖含量均呈上升趋势，蛋白质、总糖、多糖含量呈下降趋势。贮藏90 d后，热风干燥的银耳水分含量和还原糖的增幅最大，多糖含量降幅最小；冷冻干燥的银耳蛋白质和多糖含量降幅最大，还原糖含量增幅最小；真空干燥的银耳水分和蛋白质含量变化幅度最小。在贮藏期间微生物与代谢产物方面，3种方式干制的银耳中细菌和真菌个数，过氧化氢、SO₂和米酵菌酸含量均呈上升趋势。贮藏90 d后，冷冻干燥的银耳中微生物数量和米酵菌酸含量增幅最大；热风干燥的银耳中过氧化氢含量增幅最大；真空干燥的银耳中微生物数量和过氧化氢含量增幅最小；3种方式干制的银耳之间SO₂含量增幅无显著差异。【结论】综合分析，冷冻干燥的银耳质构品质和营养成分最佳，其次是真空干燥，热风干燥的银耳品质最差。但冷冻干燥的银耳在贮藏过程中易受微生物的影响，营养物质下降幅度最大。

关键词: 干燥方式, 银耳, 加工, 贮藏, 品质变化

Abstract: 【Objective】 The objective of this study is to provide theoretical basis for the production of high-quality Tremella fuciformis by studying the effect of different drying methods on quality changes during processing and storage of it. 【Method】Shrinkage, rehydration rate, sensory evaluation of color, contents of protein, reducing sugar, total sugar and polysaccharide, scavenging activity to superoxide anion and hydroxyl radicals of polysaccharides, water content, total bacteria and fungus count, contents bongkrekic acid, hydrogen peroxide and SO₂ were taken as evaluation index. Vacuum drying, vacuum freeze drying and hot air drying were adopted to dry Tremella fuciformis, and then the effects of three drying methods on texture quality and related physicochemical indexes during processing and storage of Tremella fuciformis were studied. 【Result】 For effects of different drying methods on physical properties, Tremella fuciformis processed byhot air had the highest shrinkage rate, browning degree, and the lowest increasing amplitude. Tremella fuciformis dried by vacuum freeze presented the lowest browning degree and shrinkage rate and the highest rehydration rate. As for nutritional ingredient, Tremella fuciformis dried by vacuum freeze drying had the highest contents of soluble protein, total sugar and polysaccharide. Tremella fuciformis dried by vacuum contained the highest reducing sugar content and the lowest contents of soluble protein and polysaccharide. Reducing sugar obtained from hot air dried Tremella fuciformis was lowest. The strongest scavenging activity to superoxide anion and hydroxyl radicals was found for polysaccharides obtained from vacuum freeze dried Tremella fuciformis, while the weakest scavenging activity was observed in Tremella fuciformis dried byvacuum. In aspect of the physical and chemical changes of Tremella fuciformis processed by three different drying methods, in all samples, the content of water and reducing sugar presented an increase trend, while the contents of protein, total sugar and polysaccharide showed a decrease trend with the storage time. After 90 days storage, the largest increase amplitude of contents of water and reducing sugar and the lowest decrease amplitude were observed on Tremella fuciformis dried by hot air. Tremella fuciformis dried by vacuum freeze presented the largest decrease amplitude of contents of protein and polysaccharide and the lowest increase amplitude of reducing sugar content. The lowest amplitude of contents of water and protein were observed in Tremella fuciformis processed by vacuum. As for metabolite of microorganism, the sum of bacteria and fungus, the contents of bongkrekic acid, hydrogen peroxide and SO₂ in Tremella fuciformis processed by three different drying methods all presented an increase trend with storage time. After 90 days storage, the largest increase amplitude of count of bacteria and fungus and contents of bongkrekic acid were observed in Tremella fuciformis dried by vacuum freeze. Tremella fuciformis dried by hot air presented the largest increase amplitude of hydrogen peroxide contents. The lowest increase amplitude of count of bacteria and fungus and hydrogen peroxide contents were observed in Tremella fuciformis processed by vacuum. There was no significant difference among SO₂ contents of samples processed by three drying methods.【Conclusion】The results indicated that the best quality and nutrition was found in Tremella fuciformis processed by vacuum freeze drying, followed by vacuum drying and hot air drying. Tremella fuciformis dried by vacuum freeze was susceptible to microorganisms and had the largest decrease amplitude of nutrition substances.

Key words: drying methods, Tremella fuciformis, processing, storage, quality change

李亚欢，田平平，王杰，杜冰，姚松君，孙恬，马务迢，刘伟贤. 干燥方式对银耳加工与贮藏过程中品质的影响[J]. 中国农业科学, 2016, 49(6): 1163-1172.

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https://www.chinaagrisci.com/CN/Y2016/V49/I6/1163

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