ABSTRACT: In order to study the effects of different drying methods on the quality and volatile flavor of Pleurotus eryngii, the drying mode of Pleurotus eryngii was optimized. Four drying processes, heat pump, hot air, vacuum freezing and vacuum microwave, were used to dry fresh Pleurotus eryngii. The main nutrients, colority and sugar of Pleurotus eryngii were analyzed with different microwave drying equipment. (sugar alcohol) and volatile flavor components.
The results showed that the total protein content of Pleurotus eryngii was less affected by drying method, the total sugar content was the lowest (13.56%) under vacuum microwave drying, the total phenol content (39.97 ug/g) and crude fat content (1.27%) were the lowest under vacuum freeze-drying, and the color of Pleurotus eryngii was better maintained by vacuum freeze-drying.
The trehalose content in Pleurotus eryngii was affected by drying methods as follows: heat pump > vacuum freezing > hot air > vacuum microwave drying. The main changes of mannitol content were heat pump and vacuum freezing > hot air and vacuum microwave. 68 volatile flavor components were identified under four drying methods of Pleurotus eryngii.
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