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以新鲜杏鲍菇为试材,分别采用热风干燥、微波真空干燥和真空冷冻干燥3种干燥方式进行处理,通过测定干制品的复水比、硬度、色泽、质构以及感官等指标,研究了3种干燥方式对杏鲍菇干制品品质的影响。结果表明:真空冷冻干燥制得的杏鲍菇在复水性、质地、色泽、气味、形态等各个方面均优于微波真空干燥和热风干燥,杏鲍菇干制品品质最好。
Fresh Pleurotus eryngii was used as experimental materials, and three kinds of drying methods, hot air drying, microwave vacuum drying and vacuum freeze drying were respectively used for the treatment. The rehydration ratio, hardness, color, texture and sensory index of dried products were studied Effect of Three Kinds of Drying Methods on Dried Products of Pleurotus. The results showed that: Pleurotus eryngii prepared by vacuum freeze drying was superior to microwave vacuum drying and hot air drying in all respects of rehydration, texture, color, smell, morphology and so on. The dried product of Pleurotus eryngii had the best quality.