预处理对红薯叶热泵干燥品质的影响  

Effects of different pretreatment on the quality of sweet potato leaves with heat pump drying

作　　者：杨玉 任广跃[1] 史亚楠 刘书林 张亚凤 马丽苹[1] YANG Yu;REN Guang-yue;SHI Ya-nan;LIU Shu-lin;ZHANG Ya-feng;MA Li-ping(School of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品与机械》2020年第7期206-210,215,共6页Food and Machinery

基　　金：河南省科技攻关项目(编号:182102110043);河南科技大学大学生研究训练计划SRTP项目(编号:2018158)。

摘　　要：以红薯叶为原料,研究不同预处理(盐渍、超声以及二者联合)条件下红薯叶热泵干燥过程中理化性质的变化。结果表明:当盐浓度为4%时,干燥后的POD酶活性较低,抗氧化能力较强,该条件下获得的红薯叶复水比普遍较高,且干燥时间最短,综合评分最高。In order to explore the quality change characteristics of sweet potato leaves during salinization,ultrasonic,and their combined pretreatment,the physicochemical properties of sweet potato leaves during heat pump drying under different pretreatment processes were studied.The results showed that when the POD enzyme after drying was low in suitability and strong in antioxidant capacity,with 4%of salt concentration,Under the control of these conditions,the rehydration of sweet potato leaves was generally higher than that of others.Moreover,the drying time was the shortest and the comprehensive score was the highest.

关 键 词：盐渍 超声 热泵干燥 叶绿素 POD酶 

分 类 号：TS205[轻工技术与工程—食品科学]