Effect of different drying temperatures on the rehydration of the fruiting bodies of Yu Muer (<i>Auricularia cornea</i>) and screening of browning inhibitors.

Effect of different drying methods on the main nutrients of the dry products Through the analysis of the main nutrients of the dry products processed by different drying methods, we found that the amino acid content of the fruiting bodies dried at different temperatures showed a trend of decreasing first and then increasing as the drying temperature increased, with the highest amino acid content found in the fruiting bodies dried at 65°C and the lowest seen in the fruiting bodies dried at 45°C (Figure 3 ).

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The protein content of the fruiting bodies dried at different temperatures showed an overall trend of increasing first and then decreasing as the drying temperature increased, with the protein content of the fruiting bodies dried at 55 °C and 45 °C being significantly higher than that of the other treatments (Figure 3 ).

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