肉苁蓉烫漂前处理及干燥技术研究进展  

Research Progress of Blanching and Drying Technology for Cistanche deserticola

作　　者：闫圣坤[1] 肖红伟[2] 王庆惠[1] YAN Sheng-kun;XIAO Hong-wei;WANG Qing-hui(Agricultural Mechanization Institute,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;College of Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]新疆农业科学院农业机械化研究所,新疆乌鲁木齐830091 [2]中国农业大学工学院,北京100083

出　　处：《中国果菜》2020年第5期57-60,共4页China Fruit & Vegetable

基　　金：新疆维吾尔自治区公益性科研院所基本科研业务经费资助项目(KYGY2019043)。

摘　　要：肉苁蓉是著名的补益中药,素有“沙漠人参”之美誉,同时也是加工功能性食品的重要原料,肉苁蓉种植加工目前已成为新疆和田地区农业发展的支柱性产业和农民增收致富的重要途径。干燥是延长肉苁蓉货架期的主要加工方式,对其产品品质具有重要的影响。但在实际作业过程中存在干燥时间长、褐变严重、有效成分降解损失严重等突出问题。漂烫具有提高干燥速率、抑制褐变和提高有效成分含量的作用。为完善肉苁蓉漂烫及干燥方法,探索快速杀酶干燥技术,并保持肉苁蓉原有色泽、防止肉苁蓉有效成分含量降低,本文主要针对现有肉苁蓉烫漂技术和干燥技术的研究现状,介绍了其技术原理及相关研究进展,并阐述其在品质提升上的优势,为推动其工业化应用提供参考。Cistanche deserticola,with the function of is a famous tonic Chinese medicine,known as"Desert ginseng",and also an important raw material for processing functional food.It has become the pillar industry of agricultural development and an important way for farmers to increase their income and get rich in Hetian area of Xinjiang.Drying is a necessary process in Cistanche deserticola processing,but there are many prominent problems in the actual operation process,such as long drying time,serious browning and degradation loss of effective components.Blanching can improve drying rate,inhibit browning and increase the content of active ingredients.In order to improve the blanching and drying methods,explore the rapid killing enzyme technology,maintain the original color,and prevent the decrease of the content of effective components of this paper mainly focused on the research of the existing blanching and drying technology of Cistanche deserticola,introduced its technical principle and related research progress,expounded its advantages in quality improvement,so as to provide reference for promoting its industrial application.

关 键 词：肉苁蓉 漂烫 干燥 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]