脉冲气射流干燥（AID）技术生产高品质香菇（Lentinus edodes）。
Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique.
机构信息
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China.
出版信息
Food Chem. 2021 Mar 30;341(Pt 2):128290. doi: 10.1016/j.foodchem.2020.128290. Epub 2020 Oct 5.
The effect of pulsed air-impingement jet drying (AID) on the sensory qualities of Shiitake mushroom was comprehensively examined compared with hot air drying (HAD) and vacuum freeze-drying (VFD). AID considerably improved the characteristic flavors (onion-like odor and umami) of dried mushrooms by partially inhibiting enzymatic and Maillard reactions. The texture characteristics (rehydration and shrinkage) of AID mushrooms had no significant difference to VFD ones and were better than HAD ones. AID combined the advantages of HAD and VFD technologies and outperformed HAD and VFD in terms of overall quality, though the total content of free amino acids and soluble sugars of AID mushrooms dropped slightly. In summary, AID is a promising drying technology for obtaining high sensory quality Shiitake mushrooms compared to prevailing drying methods.
脉冲空气冲击射流干燥（AID）对香菇感官品质的影响与热风干燥（HAD）和真空冷冻干燥（VFD）进行了全面比较。AID 通过部分抑制酶和 Maillard 反应，显著改善了干香菇的特征风味（洋葱样气味和鲜味）。AID 香菇的质地特性（复水和收缩）与 VFD 香菇无显著差异，优于 HAD 香菇。AID 结合了 HAD 和 VFD 技术的优点，在整体质量方面优于 HAD 和 VFD，尽管 AID 香菇的游离氨基酸和可溶性糖总量略有下降。总之，与现有干燥方法相比，AID 是一种获得高感官品质香菇的有前途的干燥技术。
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