CAJ | 학술논문

为了充分利用工厂化栽培杏鲍菇加工副产物（菇头），对其进行联合干燥开发成即食杏鲍菇休闲产品。选取干燥速率、感官评分、色泽明亮度和硬度的综合值为评价指标，采用三因素二次通用旋转组合设计优化即食杏鲍菇生产中热风-真空联合干燥工艺参数，同时与热风干燥（60℃）、真空干燥（-0.09 MPa，60℃）产品的品质进行对比分析结果表明：热风干燥温度和真空干燥温度对即食杏鲍菇干燥过程影响极显著（P＜0.01），热风时间影响显著（P＜0.05），影响因素主次顺序依次为真空干燥温度、热风干燥温度和时间，确定的最佳工艺条件为：先热风干燥（60℃，20 min）（转换点湿基含水率≤78%），后真空干燥（55℃，-0.09 MPa）；联合干燥即食杏鲍菇休闲产品的品质优于热风干燥和真空干燥产品的品质，能耗比真空干燥减少57%，但高于热风干燥。研究为实现工厂化栽培杏鲍菇副产物的资源化利用提供了参考。
위료충분이용공엄화재배행포고가공부산물（고두），대기진행연합간조개발성즉식행포고휴한산품。선취간조속솔、감관평분、색택명량도화경도적종합치위평개지표，채용삼인소이차통용선전조합설계우화즉식행포고생산중열풍-진공연합간조공예삼수，동시여열풍간조（60℃）、진공간조（-0.09 MPa，60℃）산품적품질진행대비분석결과표명：열풍간조온도화진공간조온도대즉식행포고간조과정영향겁현저（P＜0.01），열풍시간영향현저（P＜0.05），영향인소주차순서의차위진공간조온도、열풍간조온도화시간，학정적최가공예조건위：선열풍간조（60℃，20 min）（전환점습기함수솔≤78%），후진공간조（55℃，-0.09 MPa）；연합간조즉식행포고휴한산품적품질우우열풍간조화진공간조산품적품질，능모비진공간조감소57%，단고우열풍간조。연구위실현공엄화재배행포고부산물적자원화이용제공료삼고。
The by-products from industrial cultivated pleurotus eryngii usually include off-normal fruit body, fruit cap/foot of mushroom. With commercial quality classify, the amount of by-products of the mushroom is about 20%of total yield. These by-products are low in their commercial price although with same nutritive quality as commodity fresh mushroom. In order to promote the profitability of industrial cultivation of pleurotus eryngii, the processing technology to make use of the by-products was proposed for a value added instant mushroom snack. During the processing, it is found the dehydration technology has important influences on product qualities, such as moisture content, texture, sensory quality. A conventional dehydration procedure used for this product is the hot-air drying, which has advantages in easy for operation and low investment for facility, but concomitant with difficulty in quality control of products, especially in moisture content and sensory quality. By adding vacuum drying procedure, this study aimed to improve the control effect of hot-air drying on moisture loss of products. The dehydration of hot-air drying was conducted and aided with vacuum drying procedure, and the technical parameters were optimized by response surface method. The model was obtained quadratic general rotation design experiments with three factors at five levels. The three factors of hot-air drying temperature (X1), hot-air drying time (X2) and vacuum drying temperature (X3) at five levels were used in model optimization and quadratic general rotation design experiment. The effects of drying methods on drying rate, light intensity of colors, product texture and sensory scored were evaluated comprehensively. In addition, the products prepared by three methods of hot-air drying, vacuum drying and hot-air drying aided with vacuum procedure were compared respectively for their quality indexes including sensory evaluation, the color, brightness and texture. The drying rate and unit energy consumption of three drying methods were also analyzed. The results showed that the temperature was a significant influencing factor in drying process (P<0.01) for both hot air drying and vacuum drying procedures. The significant degree of three factors was in order as the temperature in vacuum drying (X2, P<0.01) >temperature in hot air drying (X1, P<0.01) > hot air drying time (X3, P<0.05), respectively. The optimum parameter was:for hot air drying at 60℃for 20 min (the moisture content of product≤78%), vacuum drying at 55℃under-0.09 MPa, respectively. With the optimum parameters of the factors, the data from model prediction and verification testing indicated that the absolute error between the value of prediction and experiment testing was less than 5%with no statistical significance (P>0.1). Moreover, the quality of dehydrated instant mushroom snacks with improved dehydration technology was higher in contrast with that by hot-air or vacuum dried products. The improved dehydration technology can also raise the drying rate and save 57%energy consumption compared with that of vacuum drying process. The research can provide a theoretical basis for further study on processing technology of instant pleurotus eryngii snacks.