Abstract: The effects of microwave drying equipment, hot air drying, vacuum freeze drying and microwave vacuum drying on its color, nutrients, amino acid composition and volatile components were studied with fresh pine mushrooms as raw materials, which provided a theoretical basis for the optimization of the drying method of pine mushrooms. The results show that: vacuum freeze-drying can better maintain the color of the pine mushroom, and other drying methods will cause the browning of the pine mushroom. After drying, the content of fat, protein and total sugar in the pine mushroom increased.
The vacuum freeze-drying group had the highest protein and total sugar content, which were 247.74 mg/g and 207.19 mg/g, respectively, and the lowest fat content was 30.63 mg/g. The microwave vacuum drying group had the highest fat content, 39.33 mg/g, total sugar content. The lowest was 166.99 mg/g; the hot air dried group had the lowest protein content of 226.01 mg/g. The total phenolic content of Tricholoma matsutake in the hot air drying group was the highest, and the lowest in the vacuum freeze-drying group were 7.42 mg GAE/g and 3.89 mg GAE/g, respectively.
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