Abstract: The sensory quality, rehydration ratio, shrinkage and color of dried Tremella fuciformis products were taken as evaluation indexes to study the effects of four different drying methods on the quality of dried Tremella fuciformis products: hot air drying, vacuum drying, microwave drying and freeze drying.
The results showed that the dried Tremella fuciformis products dried by hot air at 60 C had the best sensory quality, and the rehydration ratio, shrinkage rate and comprehensive score were second only to freeze-drying; the vacuum drying effect was lower than that of hot air drying; the quality of microwave drying equipment was the best; the comprehensive quality of freeze-drying products was the best, but the drying time was longer, and the product structure was loose and brittle. The comprehensive quality of dried ear products is the best, and the drying method is simple and the cost is low.
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