Effects of Different Blanching Methods on the Quality of <i>Tremella fuciformis</i> and Its Moisture Migration Characteristics
Blanching is a critical step in the processing of <i>Tremella fuciformis</i> (<i>T. fuciformis</i>). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and mo...
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| Format: | Article |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/8/1669 |
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| author | Zhipeng Zheng Li Wu Yibin Li Wei Deng Shouhui Chen Hongbo Song |
| author_facet | Zhipeng Zheng Li Wu Yibin Li Wei Deng Shouhui Chen Hongbo Song |
| author_sort | Zhipeng Zheng |
| collection | DOAJ |
| description | Blanching is a critical step in the processing of <i>Tremella fuciformis</i> (<i>T. fuciformis</i>). 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 <i>T. fuciformis</i> were investigated. The results showed that the <i>T. fuciformis</i> 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 <i>T. fuciformis</i> 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 <i>T. fuciformis</i>. The study will provide the foundation for the factory processing of <i>T. fuciformis</i>. |
| first_indexed | 2024-03-11T05:00:59Z |
| format | Article |
| id | doaj.art-40c5943e718340a5a1584e4babba49de |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:00:59Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-40c5943e718340a5a1584e4babba49de2023-11-17T19:14:59ZengMDPI AGFoods2304-81582023-04-01128166910.3390/foods12081669Effects of Different Blanching Methods on the Quality of <i>Tremella fuciformis</i> and Its Moisture Migration CharacteristicsZhipeng Zheng0Li Wu1Yibin Li2Wei Deng3Shouhui Chen4Hongbo Song5College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaInstitute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, ChinaInstitute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaInstitute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaBlanching is a critical step in the processing of <i>Tremella fuciformis</i> (<i>T. fuciformis</i>). 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 <i>T. fuciformis</i> were investigated. The results showed that the <i>T. fuciformis</i> 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 <i>T. fuciformis</i> 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 <i>T. fuciformis</i>. The study will provide the foundation for the factory processing of <i>T. fuciformis</i>.https://www.mdpi.com/2304-8158/12/8/1669<i>Tremella fuciformis</i>ultrasonic-low temperature blanchingqualitymoisture migration characteristics |
| spellingShingle | Zhipeng Zheng Li Wu Yibin Li Wei Deng Shouhui Chen Hongbo Song Effects of Different Blanching Methods on the Quality of <i>Tremella fuciformis</i> and Its Moisture Migration Characteristics Foods <i>Tremella fuciformis</i> ultrasonic-low temperature blanching quality moisture migration characteristics |
| title | Effects of Different Blanching Methods on the Quality of <i>Tremella fuciformis</i> and Its Moisture Migration Characteristics |
| title_full | Effects of Different Blanching Methods on the Quality of <i>Tremella fuciformis</i> and Its Moisture Migration Characteristics |
| title_fullStr | Effects of Different Blanching Methods on the Quality of <i>Tremella fuciformis</i> and Its Moisture Migration Characteristics |
| title_full_unstemmed | Effects of Different Blanching Methods on the Quality of <i>Tremella fuciformis</i> and Its Moisture Migration Characteristics |
| title_short | Effects of Different Blanching Methods on the Quality of <i>Tremella fuciformis</i> and Its Moisture Migration Characteristics |
| title_sort | effects of different blanching methods on the quality of i tremella fuciformis i and its moisture migration characteristics |
| topic | <i>Tremella fuciformis</i> ultrasonic-low temperature blanching quality moisture migration characteristics |
| url | https://www.mdpi.com/2304-8158/12/8/1669 |
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