Abstract
[Objective] To determine the optimal pretreatment method that preserves the colloidal structure of Tremella fuciformis and ensures shelf-life stability via systematic comparison between hot-water blanching (80 ℃) and steam blanching (about 100 ℃). [Methods] A series of time gradients is set for each blanching treatment. Then, the effects of the two blanching processes on the water absorption and swelling ratio, microstructure, and texture profile (TPA) of fresh T.fuciformis are evaluated. Furthermore, the whiteness, rehydration ratio, and water activity of the freeze-dried products are measured to comprehensively evaluate the modulating effects of different heat media on the quality of T.fuciformis. [Results] Steam blanching effectively suppresses excessive structural swelling to preserve a dense cellular network. After this pretreatment, the freeze-dried products exhibit significantly lower water activity (0.072 7 to 0.083 0), indicating improved storage stability. Meanwhile, the TPA is enhanced, with springiness ranging from 0.039 to 0.051, and cohesiveness 0.710 to 0.787, resulting in a better chewing texture. In contrast, hot-water blanching at 80 ℃ improves product whiteness and rehydration ratio but causes severe swelling and disrupted colloidal network, as well as significantly increased water activity and risk of moisture absorption during storage. [Conclusion] Considering both texture preservation and shelf-life safety, steam blanching is more suitable for developing high-quality T.fuciformis products with potent storability.
Publication Date
5-15-2026
First Page
174
Last Page
181
DOI
10.13652/j.spjx.1003.5788.2025.81055
Recommended Citation
Yufei, FAN; Bingbing, WU; Nengpai, SHI; Yuanhui, ZHANG; and Xiangyang, LIN
(2026)
"Effects of different heat treatment methods on physical properties and freeze-dried quality of Tremella fuciformis,"
Food and Machinery: Vol. 42:
Iss.
4, Article 21.
DOI: 10.13652/j.spjx.1003.5788.2025.81055
Available at:
https://www.ifoodmm.cn/journal/vol42/iss4/21
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