香菇属
食品科学
化学
褐变
干果
蘑菇
园艺
生物
作者
Lei Xu,Xiangjun Fang,Wei Wu,Hangjun Chen,Honglei Mu,Haiyan Gao
标识
DOI:10.1016/j.foodchem.2019.01.179
摘要
We investigated the relationship between the pre-drying temperature and overall quality of dried shiitake mushrooms (Lentinula edodes). Results showed that high-temperature pre-drying significantly increased the rehydration ratio and hardness of dried shiitake mushrooms, but decreased the degree of shrinkage, degree of browning, and formaldehyde content. The levels of enzyme activity were high throughout the pre-drying process and benefitted the formation of flavoured substances. Furthermore, high-temperatures pre-drying also resulted in a higher content of sulfur compounds. These results indicated that the pre-drying processing had significant impacts on the overall quality of dried shiitake mushrooms. This may pave the way for increasing the economic value of dried shiitake mushrooms.
科研通智能强力驱动
Strongly Powered by AbleSci AI