不同干燥方法对香椿苗芽菜品质的影响  

Effects of Different Drying Methods on the Quality of Chinese Toon Sprout

作　　者：赵美香[1] 侯华铭 崔清亮[1] 

机构地区：[1]山西农业大学工学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2014年第1期84-87,共4页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西农业大学引进人才科研启动项目(XB2008014)

摘　　要：采用感官评定和主要营养成分含量检测相结合的方法,研究了热烘干、微波干燥、真空干燥和真空冷冻干燥4种方法对香椿苗芽菜品质的影响。结果表明,真空冷冻干燥可最大程度地保持香椿苗芽菜的主要营养成分,干燥后香椿苗芽菜中叶绿素含量达14.0081mg·g-1样品,维生素C含量达2.6203mg·g-1样品,氨基酸态氮含量达24.3340mg·g-1样品,蛋白质含量达79.0076μg,高于其它干燥方法,且干燥后香椿苗芽菜的感官品质佳;真空干燥的综合效果略差于真空冷冻干燥;微波干燥对维生素C的损耗较大,它和热烘干的综合效果都较差。In this study,the thermal drying,microwave drying,vacuum drying,and vacuum freeze drying were applied to investigate drying effects on the quality of Chinese toon sprout through sensory evaluation and nutrients content detection.Results showed that the main nutrients of Chinese toon sprout were preserved to the most degree by vacuum freeze drying,by which the contents of chlorophyll,vitamin C,amino acid nitrogen,and protein reached 14.0081 mg · g-1,2.6203 mg · g-1,24.3340 mg · g-1,and 79.0076 μg,respectively,and the sensory quality remained a high level.The comprehensive effects of vacuum drying followed that of vacuum freeze drying,while microwave drying largely destroyed the vitamin C,exhibiting a poor comprehensive effect as thermal drying.

关 键 词：干燥 香椿苗芽菜 营养成分 感官品质 

分 类 号：S2[农业科学—农业工程]