Journal of Nuclear Agricultural Sciences ›› 2022, Vol. 36 ›› Issue (2): 350-361.DOI: 10.11869/j.issn.100-8551.2022.02.0350

• Food Irradiation·Food Science • Previous Articles     Next Articles

Effects of Different Drying Methods on the Rehydration and Quality Characteristics of Hypsizygus marmoreus Based on Low-field Nuclear Magnetic Resonance Technology

LAI Pufu(), WENG Minjie, TANG Baosha, LI Yibin, WU Li, CHEN Junchen*()   

  1. National R&D Center For Edible Fungi Processing/Agricultural Product Processing Research Centre, Fujian Academy of Agricultural Sciences/Research Institute of Agri-Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003
  • Received:2021-08-12 Accepted:2021-09-26 Online:2022-02-10 Published:2022-01-17
  • Contact: CHEN Junchen

基于低场核磁共振技术研究不同干燥方式对海鲜菇复水及品质特性的影响

赖谱富(), 翁敏劼, 汤葆莎, 李怡彬, 吴俐, 陈君琛*()   

  1. 福建省农业科学院农业工程技术研究所/福建省农业科学院农产品加工研究中心/国家食用菌加工技术研发分中心,福建 福州 350003
  • 通讯作者: 陈君琛
  • 作者简介:赖谱富,男,副研究员,主要从事农产品保鲜与加工研究。E-mail: laipufu@163.com
  • 基金资助:
    福建省人民政府-中国农业科学院农业高质量发展超越“5511”协同创新工程项目(XTCXGC2021014);国家重点研发计划项目(2018YFD0400203);福建省现代食用菌产业技术体系建设项目(闽财指【2019】897号);福建省财政专项-科技创新团队项目(CXTD2021018-2)

Abstract:

In order to explore the influence of different drying methods on the rehydration and quality characteristics of Hypsizygus marmoreus,vacuum freeze-drying without heating, heating vacuum freeze drying, heat pump drying, heat air drying were adopted to dry Hypsizygus marmoreus. Combined with the texture parameters and the rehydration rate,the moisture migration and distribution law of the dried squid were analyzed by low-field nuclear magnetic resonance(LF-NMR) during dry rehydration,and the correlation between LF-NMR parameters and texture parameters, and rehydration ratio were analyzed to construct the predicted mode by linear regression analysis.The results showed that three water components of combined water, immobilized water and free water were observed in dried Hypsizygus marmoreus during the rehydrated process. The content of immobilized water and free water increased significantly while the change of combined water is little as the extension of the rehydration time. The rehydration characteristics of vacuum freeze-drying were the best and hot-air drying were the worst.The hardness and chewiness of vacuum freeze-drying were lower than those of the hot-air drying and heat pump drying.There was significant effect of different drying methods on the rehydration and quality characteristics of Hypsizygus marmoreus. Vacuum freeze-drying technology were conducive to the drying of Hypsizygus marmoreus. The results can provide insightful basis for the prediction model of rehydration and quality characteristics in the Hypsizygus marmoreus using different drying methods with LF-NMR.

Key words: Hypsizygus marmoreus, low-field nuclear magnetic resonance, rehydration, texture, quality characteristics, drying methods

摘要:

为探索不同干燥方式对海鲜菇复水及品质特性的影响,分别采用真空冷冻干燥(不加热冻干、加热冻干、热泵干燥、热风干燥4种干燥方式对海鲜菇进行干制,结合海鲜菇干品的质构特性和复水率,通过低场核磁共振技术动态分析海鲜菇干品复水过程中水分的迁移和分布规律,并通过线性回归分析不同干燥方式与海鲜菇干品核磁参数、质构特性与复水率的相关性。结果表明,4种干燥方式制备的海鲜菇干品在复水过程中均会出现结合水、不易流动水和自由水3个组分峰,随着复水时间的增加,不易流动水、自由水含量呈显著上升趋势,结合水含量变化不大。真空冷冻干燥处理(不加热冻干、加热冻干)组海鲜菇的复水特性最好,热风干燥海鲜菇的复水特性最差。复水过程中真空冷冻干燥处理组海鲜菇的硬度、咀嚼度较小,热风干燥和热泵干燥组海鲜菇的硬度和咀嚼度较大。干燥方式对海鲜菇的复水及品质特性有显著影响,真空冷冻干燥有利于海鲜菇的干制。研究结果可为基于低场核磁共振技术研究不同干燥方式对海鲜菇复水及品质体系影响预测模型的建立提供参考。

关键词: 海鲜菇, 低场核磁共振, 复水, 质构, 品质特性, 干燥方式