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

Author:

Zheng Zhipeng123ORCID,Wu Li234,Li Yibin234ORCID,Deng Wei1ORCID,Chen Shouhui23,Song Hongbo1

Affiliation:

1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

2. Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China

3. Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China

4. Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China

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.

Funder

Fujian provincial department of science and technology, China

Fujian Academy of Agricultural Sciences

“5511” collaborative innovation project of Fujian province and the Chinese Academy of Agricultural Sciences on the high-quality development and transcendence of agriculture

Fujian province modern edible fungus industry technology system construction project

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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