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

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....

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Autores principales: Zheng, Zhipeng, Wu, Li, Li, Yibin, Deng, Wei, Chen, Shouhui, Song, Hongbo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137464/
https://www.ncbi.nlm.nih.gov/pubmed/37107464
http://dx.doi.org/10.3390/foods12081669
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author Zheng, Zhipeng
Wu, Li
Li, Yibin
Deng, Wei
Chen, Shouhui
Song, Hongbo
author_facet Zheng, Zhipeng
Wu, Li
Li, Yibin
Deng, Wei
Chen, Shouhui
Song, Hongbo
author_sort Zheng, Zhipeng
collection PubMed
description 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.
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spelling pubmed-101374642023-04-28 Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics Zheng, Zhipeng Wu, Li Li, Yibin Deng, Wei Chen, Shouhui Song, Hongbo Foods Article 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. MDPI 2023-04-17 /pmc/articles/PMC10137464/ /pubmed/37107464 http://dx.doi.org/10.3390/foods12081669 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zheng, Zhipeng
Wu, Li
Li, Yibin
Deng, Wei
Chen, Shouhui
Song, Hongbo
Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics
title Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics
title_full Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics
title_fullStr Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics
title_full_unstemmed Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics
title_short Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics
title_sort effects of different blanching methods on the quality of tremella fuciformis and its moisture migration characteristics
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137464/
https://www.ncbi.nlm.nih.gov/pubmed/37107464
http://dx.doi.org/10.3390/foods12081669
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