Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics
文献类型： 外文期刊
第一作者： Zheng, Zhipeng
作者： Zheng, Zhipeng;Deng, Wei;Song, Hongbo;Zheng, Zhipeng;Wu, Li;Li, Yibin;Chen, Shouhui;Zheng, Zhipeng;Wu, Li;Li, Yibin;Chen, Shouhui;Wu, Li;Li, Yibin
作者机构：
关键词： Tremella fuciformis; ultrasonic-low temperature blanching; quality; moisture migration characteristics
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 8 期
页码：
收录情况： SCI
摘要： Blanching is a critical step in the processing of Tremella fuciformis (T. fuciformis). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and moisture migration characteristics of T. fuciformis were investigated. The results showed that the T. fuciformis blanched by ULTB (70 degrees C, 2 min, 40 kHz, 300 W) had the best quality, including a brighter appearance, superior texture, and good sensory features, with a polysaccharide content of 3.90 +/- 0.02%. The moisture migration characteristics of T. fuciformis after blanching exhibited four peaks, displayed strong and weak chemically bound water, immobilized water, and free water, whereas ULTB had a weak effect on the freedom of water in T. fuciformis. The study will provide the foundation for the factory processing of T. fuciformis.
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