The main purpose of this paper is to study the quality changes of Coprinus comatus under different drying methods. Firstly, the colour protection pretreatment of Coprinus comatus was carried out, and then hot air drying, vacuum drying and microwave drying equipment were carried out respectively. The sensory, rehydration properties and nutrient loss of Coprinus comatus were compared. It was concluded that the quality of Coprinus comatus was the best under vacuum drying.
Key words: Microwave drying of Coprinus comatus; Dry products; Treatment of color fixative; Drying method; Quality; Effect
Coprinus comatus is a rare edible fungus with great potential for artificially development and production in recent years. It has been identified by WHO and FAO as one of 16 rare edible fungi with natural, nutritional and health functions. Coprinus comatus has delicious taste, rich nutrition, and has the function of improving immunity, and has anti-cancer effect. The growth rate is fast, the primordium can reach physiological maturity 3 to 5 days after formation, and the mature fruiting bodies are easy to open umbrellas and autolysis, which greatly reduces their edible value.
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