萝卜缨营养成分及脱水前护色处理  

Nutrient Components and Color Protection of Dehydrated Radish (Raphanus sativus L.) Leaf

作　　者：张海晖[1] 乔庆杰[1] 黄婷[1] 过云松 段玉清[1] 赵慷慷 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品研究与开发》2014年第19期116-120,共5页Food Research and Development

基　　金：国家级大学生创新创业训练计划项目(201210299006);江苏省高等学校大学生实践创新训练计划立项项目(2012JSSPITP1211)

摘　　要：针对萝卜缨富含营养难贮存和热风脱水干燥过程中极易变色的现象,通过对干燥前热烫和护色处理来稳定其色素,从而确定最佳的脱水干燥前处理条件。试验采用不同热烫条件和护色液处理新鲜的萝卜缨,经热风脱水干燥得萝卜缨干制品,通过测定干制品在不同贮存时间下叶绿素和VC损失率、色差值、复水比和褐变度的变化,选出最佳的热烫条件是90℃热烫2 min,护色液为质量百分浓度为15%葡萄糖+9%Na Cl或质量浓度为5‰的Na HSO3。Radish （Raphanus sativus L.） leaf is rich in nutrients but hardly storage, and the discoloration is easily to take place during hot-air drying. Aimed at these problems, some pretreatments were optimized and used to stabilize pigment by blanching and color protection method in this paper. The fresh radish leaves were processed under different blanching conditions with color protecting liquids and dried by hot air dehydration. According to the loss rate of chlorophyll and vitamin C, color difference, rehydration rate and browning intensity of dry radish leaves at different storage time, the optimum pretreated conditions were established as follows：blanching at 90℃for 2 minutes with 15%glucose＋9%NaCl, or 5‰NaHSO3.

关 键 词：萝卜缨 脱水干燥 护色 

分 类 号：TS201.4[轻工技术与工程—食品科学]