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金针菇鲜菇菌盖为乳白色半球形,张开后为淡黄色小伞,直径为2～8厘米;菌柄细长色淡黄。其组织脆嫩,含水量高,菇体既易损伤,又易受氧化酶类活动的影响而变质,常温保鲜贮藏仅为3～5天。为了便于运输、贮存及销售,需要对鲜菇及时加工处理,最常用的方法为烘干干制。但烘干时,温度过高,菇体会被烤熟或烤焦;温度过低,烘干周期长,且菇体变黑,失去原有的价值。下面我们介绍《农业工程学报》刊出的两种金针菇干燥方式。
Flammulina velutipes mushroom cover is milky white hemisphere, open after a light yellow umbrella, diameter of 2 to 8 cm; stipe stippled pale yellow. Its tissue crisp, high water content, mushroom body is easy to damage, but also susceptible to the impact of oxidative activity deterioration, storage at room temperature only 3 to 5 days. In order to facilitate the transport, storage and sale, the need for timely processing of fresh mushrooms, the most commonly used method for drying and drying. However, when drying, the temperature is too high, the mushroom body will be roasted or burned; the temperature is too low, the drying cycle is long, and the mushroom body becomes black, losing its original value. Below we introduce the “Journal of Agricultural Engineering,” published two kinds of Flammulina drying methods.