不同干燥方式对香菇中甲醛含量的影响

目的]分析不同干燥处理方式对香菇中甲醛含量变化的影响。方法]模拟鲜香菇正常生产贮藏期间的条件,分析不同干燥处理方式下香菇中甲醛含量变化的趋势。同时,通过研究香菇烘干时升温的差异对香菇甲醛的影响,探索香菇干制过程中有效降低甲醛含量的方法。结果]研究表明,干燥方式不同对香菇中的甲醛含量有明显影响,而且香菇干燥后其甲醛含量均有明显升高。为了减少干香菇中甲醛含量,在对鲜香菇进行干燥前,先进行钝化酶的热处理再进行干燥效果较好;而从干燥方式来看,真空干燥优于热风干燥。结论]研究可为香菇的烘干、贮藏方式选择和过程控制提供参考依据。

Effects of Drying Methods on Formaldehyde Content in Fresh Mushrooms

Objective] To analyze effects of different drying methods on formaldehyde content in mushroom.Method] Simulating storage conditions of fresh mushroom normal production,the variation trend of formaldehyde content in mushroom under different processing ways were analyzed.Through studying effects of temperature rising on formaldehyde,the effective method for decreasing formaldehyde content in mushroom drying process was explored.Result] The results showed that： different drying methods have obvious effects on formaldehyde in mushrooms,and its formaldehyde content is significantly higher in dried mushrooms.In order to reduce the formaldehyde content in dried mushrooms,heat treatment for inactivation of enzyme before drying is good.From the drying way,apparently vacuum drying is better than hot air drying.Conclusion] The study will provide refernce basis for mushroom drying,storage method selection and process controlling.