Effects of Different Drying Methods on Quality and Antioxidant Activity of Stropharia rugosoannulata
In order to study the effects of different drying methods on quality and antioxidant activity of Stropharia rugosoannulata,three different drying methods including hot air drying,heat pump drying and vacuum freeze drying were used to analyze sensory quality,rehydration performance,flavor functional component and antioxidant activity of Stropharia rugosoannulata.The results showed that Stropharia rugosoannulata with vacuum freeze drying treatment had the best sensory score(20.81),rehydration rate(7.09)and holding water capacity(5.18 g/g),and had the highest organic acids content(258.65 mg/g),polysaccharides(49.62 mg/g)and flavonoids(8.63 mg/g).At the same time,it also showed higher antioxidant activities.Stropharia rugosoannulata with hot air drying treatment had the highest content of free amino acids and crude polyphenols,but other indicators are worse than those of heat pump drying.In conclusion,vacuum freeze drying is the best method to obtain dried products of Stropharia rugosoannulata,followed by heat pump drying,and hot air drying is the worst.However,if the drying cost and efficiency are considered comprehensively,the heat pump drying is a more reasonable drying method in production practice.
国家科技期刊平台
NSTL
万方数据
