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首页> 外文期刊>Food Chemistry >Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying
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Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

机译：冷冻干燥和冷冻干燥与微波真空干燥相结合的过程中纽扣蘑菇非挥发性风味成分的变化

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摘要

Button mushroom slices were dehydrated using freeze drying (FD) or FD combined with microwave vac­uum drying (FMVD), and the non-volatile component profiles were studied. The results showed that the level of non-volatile components in button mushroom firstly increased during sublimation of FD/FMVD process and then fell during desorption in FD process and MVD in FMVD process. Compared to FD products, the contents of soluble sugars and polyols in FMVD products were relatively low, whereas the contents of total free amino acids were significantly higher, close to the level of fresh mushroom. However, there was no significant difference in the contents of 5′-nucleotides and organic acids between FD and FMVD products. The equivalent umami concentration (EUC) values for FD and FMVD products did not differ from fresh, indicating that both drying methods could effectively preserve MSG (monosodium glutamate)-like components in button mushroom.
机译：使用冷冻干燥（FD）或FD与微波真空干燥（FMVD）结合对蘑菇进行脱水，并研究了非挥发性成分的分布。结果表明，在FD / FMVD过程升华过程中，蘑菇中的非挥发性成分含量先升高，然后在FD过程中解吸和FMD过程中的MVD中降低。与FD产品相比，FMVD产品中可溶性糖和多元醇的含量相对较低，而总游离氨基酸的含量却明显较高，接近新鲜蘑菇的水平。然而，FD和FMVD产物之间的5'-核苷酸和有机酸含量没有显着差异。 FD和FMVD产品的等效鲜味浓度（EUC）值与新鲜无异，表明这两种干燥方法都可以有效地保存蘑菇中味精（味精）样成分。

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  • 来源
    《Food Chemistry》 |2014年第15期|547-554|共8页
  • 作者

    Fei Pei; Ying Shi; Xingyang Gao; Fangning Wu; Alfred Mugambi Mariga; Wenjian Yang; Liyan Zhao; Xinxin An; Zhihong Xin; Fangmei Yang; Qiuhui Hu;

  • 作者单位

    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

    College of Science, Nanjing Agricultural University, Nanjing 210095, PR China;

    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China,Department of Dairy and Food Science and Technology, Egerton University, Egerton 536, Kenya;

    College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China;

    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Button mushroom; Freeze drying; Microwave vacuum drying; Non-volatile taste components; Equivalent umami concentration;

    机译：蘑菇;冷冻干燥;微波真空干燥;非挥发性味道成分;等效鲜味浓度;

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