Study On The Dehydration Technology Of Flammulina

Flammulina is one of the most popular vegetable on tables, it’s rich of nutritious such as amino acids, protein, vitamins and minerals etc. Besides, lysine and arginine are abundant in flammulina, it’s very important on the intelligence development of children and known by intellectual mushrooms. What’s more, the anti-cancer effect of polysaccharide in flammulina is also important on human healthy. This polysaccharide can enhance the body’s resistance to cancer cells. And consume regularly will have a good prevention on cardiovascular and cerebrovascular diseases.Therefore, flammulina is a kind of health vegetable. But the production of flammulina is highly seasonal, the storage of fresh products is very difficult and the decayed products are everywhere, and this leads to a result of huge waste. In this paper, the dehydration process of flammulina was studied and obtained a number of process parameters, a rapid and effective dehydration process was established. The objective of this study was to improve the added value of flammulina products.Through the study of pretreatment, it’s showed that blanching and color protection process had a great impact on the quality of dehydrated products. Which, blanching temperature was of90℃, blanching time was of60s and the amount of citric acid was of0.5%were the best parameters and the loss of vitamin Cwas minimum. When citric acid addition was of0.8%, sodium sulfite addition was of0.3%and color protection time was of30min were the best conditions and the color difference was the smallest.In this test, in order to find a economic, efficiency drying process, the hot air drying, microwave drying, vacuum freeze drying and vacuum freeze-vacuum microwave drying were used, respectively. And the internal loss rate model of flammulina in vacuum microwave drying was studied. And established the mathematical model of this process, Y=4.3956+0.5798X1+1.1314X3+0.4051X1X3-0.2322X3X3. The results showed that microwave power of X1and loading of X3had significantly effect on the drying rate, and the pressure of drying chamber was less obvious.Through the comparison of rehydration, color and Vc retention under different drying process, it’s showed that Vc retention under freeze drying was87.6%and Vc retention under hot air drying was the lowest, and it’s only42.6%. Simultaneously, products of vacuum freeze-drying had the best rehydration of647%and rehydration in vacuum freeze-vacuum microwave drying was close to the vacuum freeze-drying. Rehydration under hot air drying was the lowest, and it’s only328%. In the comparison analysis of color, it’s showed that△E of products in hot air drying, microwave drying, vacuum freeze drying and vacuum freeze-vacuum microwave drying was285.9,278.6,140.6and148.3, respectively. And it’s showed that the low temperature-vacuum drying method was superior than normal temperature-pressure drying method. At last, Quality standards of flammulina were studied and established the quality standards of dehydrated flammulina.