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Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics

文献类型： 外文期刊

作者： Zheng, Zhipeng 1 ; Wu, Li 2 ; Li, Yibin 2 ; Deng, Wei 1 ; Chen, Shouhui 2 ; Song, Hongbo 1 ;

作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China

2.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou 350003, Peoples R China

3.Minist Agr & Rural Affairs, Key Lab Subtrop Characterist Fruits Vegetables & E, Fuzhou 350003, Peoples R China

4.Fujian Prov Key Lab Agr Prod Food Proc Technol, Fuzhou 350003, Peoples R China

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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