Abstract
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and soup’s viscosity of FD products were significantly higher than MD and HAD. Therefore, FD was more suitable for obtaining high-quality instant Tremella fuciformis products than MD and HAD.
Highlights
Tremella fuciformis (T. fuciformis), known as white fungus and snow fungus, is a species of edible and medicinal fungus in Asia
The drying method significantly affected the physicochemical properties of the instant T. fuciformis
The red and yellow colour values of the microwave drying (MD) and hot air drying (HAD) samples rose sharply, and the polysaccharide, uronic acid, protein and amino acids were destroyed during MD and HAD
Summary
Tremella fuciformis (T. fuciformis), known as white fungus and snow fungus, is a species of edible and medicinal fungus in Asia It has developed as one of the widely cultivated edible fungi in China and other countries in Asia. T. fuciformis is a traditional food, but its cooking process is time consuming and difficult to adapt to the needs of modern consumers. The instant T. fuciformis product can be eaten after adding hot water. After adding 100 times of weight of hot water, the good quality instant T. fuciformis product can absorb 10 times of water in 10 minutes, and the viscosity value of the soup exceeds 45 mPa·s. The development of instant T. fuciformis can meet the needs of consumers in large cities, where modern lifestyles tend to constraint their available time
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