不同干燥技术对香菇和杏鲍菇风味成分的影响

Effects of drying methods on flavor components of Lentinus edodes and Pleurotus eryngii

摘要: 采用热风干燥、自然干燥、真空干燥、真空冷冻干燥工艺对新鲜香菇、杏鲍菇进行干燥处理,分析不同干燥方式对其感官质量及其风味物质（主要包括可溶性糖、游离氨基酸和呈味核苷酸）的影响。发现真空干燥处理得到的干品具有浓郁的蘑菇风味,游离单糖增加,游离氨基酸含量高,且含有较高的鲜味核苷酸5’-GMP。真空干燥法得到的干制蘑菇更适合调味品的开发。

Abstract: Organoleptic quality, soluble sugar, free amino acids and taste nucleotides in Lentinus edodes and Pleurotus eryngii dried by different methods (hot air, natural air, vacuum and freeze drying) were investigated.The results showed that compared with other samples, the vacuum-dried samples had rich mushroom flavor, high content of free monosaccharides and free amino acids, contained more 5'-GMP. Hence, the vacuum-dried samples were more suitable to the development of mushroom seasoning.