Abstract
In order to select the best drying method and temperature of dried cooked dictyophora， compared the influence of four different drying methods, hot air drying, vacuum drying, far infrared drying and vacuum freeze drying, under different drying temperature on colour, rehydration, texture, polysaccharide content and organization structure of dried cooked dictyophora. The results showed that that the dried cooked dictyophora during vacuum freeze drying and vacuum drying could full rewatered in 20 min and 30 min respectively, while hot air drying and far infrared drying all need 40 min. The 䥺SymbolDA@E value of cooked dictyophora dried by vacuum freeze drying and vacuum drying was significantly lower than that dried by hot-air drying and far infrared drying. The sample dried by vacuum freeze at 20 ℃ has the minimum 䥺SymbolDA@E value with 3.021.The hardness and chewiness of cooked dictyophora dried by vacuum freeze drying and vacuum drying less than the sample dried by hot-air drying and far infrared drying, but has little effect on the elastic.The cooked dictyophora dried by vacuum freeze drying could keep the structure and the polysaccharide content of the dry products was significantly higher than other three drying methods. The results of the experiment indicated that the vacuum freeze drying and vacuum drying methods could better maintain the quality of dried cooked dictyophora.
Publication Date
8-28-2016
First Page
127
Last Page
131
DOI
10.13652/j.issn.1003-5788.2016.08.031
Recommended Citation
Ting, REN; Yajiao, CHENG; Yuming, YOU; and Xiong, LIU
(2016)
"Effect of drying conditions on quality of cooked dictyophora,"
Food and Machinery: Vol. 32:
Iss.
8, Article 31.
DOI: 10.13652/j.issn.1003-5788.2016.08.031
Available at:
https://www.ifoodmm.cn/journal/vol32/iss8/31
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