This study aimed to understand the effect of ultrasound pre-treatment (UP), cellulase pre-treatment (CP) and their combination (UP+CP) pre-treatments on freeze-dried Lentinula edodes chips. The water distribution, microstructure, physical properties (colour, texture and shrinkage) and the main nutritional components (polysaccharides, protein and phenolic compounds) were investigated. The low-field nuclear magnetic resonance spectroscopy results showed that UP+CP improved the water mobility and level in mushroom slices. The chips subjected to UP+CP were found to have no free water. In addition, compared with other pre-treatment, UP+CP chips achieved better physical properties, which were characterized by the texture, colour and pore structures. All these attributors could contribute to a rapidly water transfer and improve the crisp characteristics. However, no significant difference was found in three pre-treatment products in polysaccharide and protein contents, though UP+CP products obtained higher phenolic content. Overall, the application of UP+CP was a potential pre-treatment approach for improving the quality of mushroom chips.

这项研究旨在了解超声预处理（UP），纤维素酶预处理（CP）及其组合（UP + CP）预处理对冷冻干燥香菇的影响筹码。研究了水的分布，微观结构，物理性质（颜色，质地和收缩率）以及主要营养成分（多糖，蛋白质和酚类化合物）。低场核磁共振光谱结果表明，UP + CP改善了蘑菇片中的水分迁移率和水平。发现经受UP + CP的芯片没有游离水。此外，与其他预处理相比，UP + CP芯片具有更好的物理性能，其特征在于纹理，颜色和孔结构。所有这些归因可以促进水的快速转移并改善脆性。但是，尽管UP + CP产品的酚含量较高，但三种预处理产品的多糖和蛋白质含量均无显着差异。总体，