1. Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics
- Author
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Zhipeng Zheng, Li Wu, Yibin Li, Wei Deng, Shouhui Chen, and Hongbo Song
- Subjects
Health (social science) ,Tremella fuciformis ,ultrasonic-low temperature blanching ,quality ,moisture migration characteristics ,Plant Science ,Health Professions (miscellaneous) ,Microbiology ,Food Science - Abstract
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 °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.
- Published
- 2023
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