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Snow Fungus, Silver Ear · 2023 · Research Article

High relevance

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

Tremella fuciformis

Gut & microbiomeSkin & hydration
SpeciesSnow Fungus, Silver Ear
JournalFoods (Basel, Switzerland)
Year2023

Key points

  • 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

Metadata-grounded summary

Citation 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.

Citation

Zheng Z, Wu L, Li Y, Deng W, Chen S, Song H (2023). Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics. Foods (Basel, Switzerland) https://doi.org/10.3390/foods12081669 PMID: 37107464

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