Food Science Institute, Zhejiang Academy of Agricultural Science, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China.
Food Science Institute, Zhejiang Academy of Agricultural Science, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China.
Food Chem. 2019 Jul 1;285:406-413. doi: 10.1016/j.foodchem.2019.01.179. Epub 2019 Feb 6.
We investigated the relationship between the pre-drying temperature and overall quality of dried shiitake mushrooms (Lentinula edodes). Results showed that high-temperature pre-drying significantly increased the rehydration ratio and hardness of dried shiitake mushrooms, but decreased the degree of shrinkage, degree of browning, and formaldehyde content. The levels of enzyme activity were high throughout the pre-drying process and benefitted the formation of flavoured substances. Furthermore, high-temperatures pre-drying also resulted in a higher content of sulfur compounds. These results indicated that the pre-drying processing had significant impacts on the overall quality of dried shiitake mushrooms. This may pave the way for increasing the economic value of dried shiitake mushrooms.
我们研究了预干燥温度与干香菇（香菇）整体质量之间的关系。结果表明，高温预干燥显著提高了干香菇的复水率和硬度，但降低了收缩率、褐变程度和甲醛含量。在整个预干燥过程中，酶活性水平较高，有利于风味物质的形成。此外，高温预干燥还导致含硫化合物含量增加。这些结果表明，预干燥处理对干香菇的整体质量有显著影响。这可能为提高干香菇的经济价值铺平道路。
