Program temperature-controlled drying: An effective way to improve the quality of hot-air dried shiitake mushrooms

文献类型： 外文期刊

第一作者： Liu, Zhenbin

作者： Liu, Zhenbin;Luo, Jia;Wang, Dong;Li, Hongbo;Hu, Liangbin;Zhang, Jiayi;Mo, Haizhen;Liu, Zhenbin;Luo, Jia;Wang, Dong;Li, Hongbo;Hu, Liangbin;Zhang, Jiayi;Mo, Haizhen;Chitrakar, Bimal;Liu, Wenchao;Wei, Xinyu;E, Hengchao;Sun, Zhenying;Weng, Rui

作者机构：

关键词： aroma profile; shiitake mushrooms; variable-temperature drying; volatile compounds

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.4； 五年影响因子：4.1 ）

ISSN： 0022-1147

年卷期： 2025 年 90 卷 1 期

页码：

收录情况： SCI

摘要： This study applied program temperature-controlled drying (PTCD) to optimize the hot-air drying process for shiitake mushrooms, adjusting the drying temperature based on activity changes of gamma-glutamyl transpeptidase (gamma-GTase) and cysteine sulfoxide lyase (C-S lyase). Compared with constant temperature drying, PTCD (ST_75 and ST_150) significantly enhanced the umami and aroma profiles and sulfur compounds, increasing the levels of key flavor compounds such as glutamic acid and 5 '-GMP. Moreover, PTCD improved rehydration capacity (515.17%) and reduced shrinkage (12.43%) for ST_150 samples, achieving superior texture and color retention. Nutritional analysis indicated that PTCD better preserved nutrients such as ergothioneine, ergosterol, and purines, with ergosterol content reaching 9953.22 mu g/g in the ST_150 group. This study provides theoretical support for improving the quality of hot-air-dried shiitake mushrooms in industrial applications.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序