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

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.

Investigating the Respiratory and Energy Metabolism Mechanisms behind ε-Poly-L-lysine Chitosan Coating’s Improved Preservation Effectiveness on Tremella fuciformis

“…Tremella fuciformis (also known as snow fungus) is globally acknowledged as a highly nutritious edible fungus, often lauded as the “crown of fungi” [ 1 , 2 ]. Rich in gelatinous substances, amino acids, minerals, and other nutrients, T. fuciformis possesses medicinal and health benefits, including blood sugar reduction, lipid-lowering, immune modulation, anti-aging effects, and antiviral effects [ 3 ].…”