不同浸泡时间对银耳营养物质损失的影响

刚采摘的银耳在烘干前通常需要经过清水浸泡,往往造成银耳营养成分及重量的流失。本研究通过设置不同浸泡时间,检测银耳的干物质以及营养物质的流失情况,以期获得最适的浸泡时间。结果显示:银耳干物质在浸泡1h后流失较为严重;多糖在浸泡1.5h后流失较为严重;粗蛋白在浸泡2h后流失较为严重;在浸泡50min的时候发现总三萜流失;粗脂肪在浸泡1.5h时后流失就较为严重。因此,在银耳烘干前的浸泡工艺中,建议将浸泡时间控制在1.0~1.5h,能较大程度地减少银耳浸泡过程中的营养流失,且保持鲜艳的颜色及舒展的朵型,从而为在浸泡过程中减少营养物质损失提供一定的理论依据。

Nutrient Losses of Tremella fuciformis During Water-soaking

Prior to dehydration,freshly harvested Tremella fuciformis are generally soaked in water.The procedure causes losses of nutritional and solid contents in the edible white fungi.To reduce the losses and determine the optimal soaking time,an experiment was conducted.It was found that the occurrence of the greatest loss of a substance (s) varied by the length of soaking time.Most of the dry matters was leached out after soaking for 1 h;the polysaccharides,1.5 h;the crude protein,2 h;the total triterpenoids,50 min;and,the crude fat,1.5 h.Taking all factors into consideration,1 h to 1.5 h was recommended for the operation,as it would minimize the nutrient loss,and at the same time,render a bright color and a flowery appearance of the fungi ready for subsequent dehydration.