건조방법에 따른 새송이버섯, 이슬송이버섯, 잎새버섯의 품질 특성

Abstract

This study compared the quality and drying characteristics of dried king oyster mushroom (Pleurotus eryngii), shiitake mushroom (Lentinus edodes GNA01) and maitake mushroom (Grifola frondosa) slices obtained by sundrying, hot-air drying (40, 50, 60℃), low-temperature vacuum drying (20, 25, 30℃), heat-pump dehumidifying drying (30, 40, 50℃), and freeze drying. The quality changes investigted included color, browning degree, hardness, general components, β-glucan. Color changes in king oyster mushroom during freeze drying were less than that between control (raw) and treated mushrooms. Compared with other drying methods, low-temperature vacuum drying of shiitake mushroom resulted in less color changes. Browning degree differed significantly between the different drying methods. As temperature increased, low-temperature vacuum drying resulted in decreased browning while heat-pump dehumidifying drying resulted in increased browning. In king oyster mushroom, hardness increased with temperature under hot-air drying, low-temperature vacuum drying and heat-pump dehumidifying drying. In shiitake mushroom, hardness increased with increasing temperature under hot-air drying and heat-pump dehumidifying drying. β-glucan content after drying was found to be between 28.29 and 39.39% in king oyster mushroom, 23.05 and 29.48% in shiitake mushroom and 16.10 and 24.51% in maitake mushroom.