Effects of Drying and Blanching on the Quality of Toona sinensis  

作　　者：ZHAO Ming-ye DAI Yun-qing SU Chun-yuan CHEN Min 

机构地区：[1]College of Food Science and Nutritional Engineering,China Agricultural University

出　　处：《Chinese Food Science》2012年第2期28-31,36,共5页中国食品科学（英文版）

基　　金：Supported by National Natural Science Foundation(30771510)

摘　　要：[Objective]To explore the best T.sinensis processing technology.[Method]The T.sinensis was treated by hot wind drying,freeze drying and blanching,and the contents of ascorbic acid,total phenolics and nitrite were determined respectively before and after the treatment to be a standard to evaluate the influence of different processing methods on the quality of T.sinensis.[Result]Both drying and blanching produced certain impact on the contents of all three components,among which the content of ascorbic acid was slightly influenced by vacuum freeze drying and short-time blanching,but greatly affected by long-time blanching and hot wind drying;the loss rate of polyphenols was above 60% when the hot wind drying,freeze drying and blanching lasted for more than 5 min,while it experienced little change under short-time blanching;hot wind drying and blanching may greatly reduce the content of nitrite,however,the vacuum freeze drying even improved the content,which would produce adverse impact on food safety.[Conclusion]Short-time blanching is the best method to process T.sinensis,it can effectively reduce its content of nitrite and retain the nutrients.[Objective] To explore the best T. sinensis processing technology. [Method] The T. sinensis was treated by hot wind drying, freeze drying and blanching, and the contents of ascorbic acid, total phenolics and nitrite were determined respectively before and after the treatment to be a standard to evaluate the influence of different processing methods on the quality of T. sinensis. ~Result] Both drying and blanching produced cer- tain impact on the contents of all three components, among which the content of ascorbic acid was slightly influenced by vacuum freeze drying and short-time blanching, but greatly affected by long-time blanching and hot wind drying; the loss rate of polyphenols was above 60% when the hot wind drying, freeze drying and blanching lasted for more than 5 min, while it experienced little change under short-time blanching; hot wind drying and blanching may greatly reduce the content of nitrite, however, the vacuum freeze drying even improved the content, which would produce ad-verse impact on food safety. [ Conclusion] Short-time blanching is the best method to process T. sinensis, it can effectively reduce its content of ni-trite and retain the nutrients.

关 键 词：Toona sinensis Ascorbic acid POLYPHENOL NITRITE China 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程] TS255.5[轻工技术与工程—食品科学与工程]