干燥方式对太和香椿芽品质的影响  

Effect of three drying methods on the quality of Taihe toona sinensis bud

作　　者：刘艳红 熊张平 季春艳 李双芳 刘生杰 LIU Yan-hong;XIONG Zhang-ping;JI Chun-yan;LI Shuang-fang;LIU Sheng-jie(School of Information Engineering,Fuyang Normal University,Fuyang,Anhui 236000,China;School of Chemical Engineering,Southwest Forestry University,K unming,Yunnan 650224,China)

机构地区：[1]阜阳师范大学信息工程学院,安徽阜阳236000 [2]西南林业大学化学工程学院,云南昆明650224

出　　处：《食品与机械》2020年第9期201-206,共6页Food and Machinery

基　　金：阜阳师范学院信息工程学院科学研究(一般)项目(编号:2018FXGZK03,2019FXGXZK03);阜阳师范学院校级质量工程一般项目(编号:2018FXJY04);安徽省大学生创新创业计划项目(编号:201913619011,201913619012);阜阳市政府—阜阳师范学院横向合作项目(编号:XDHX2016015);安徽省教育厅质量工程项目(编号:2016jyxm0774)。

摘　　要：对太和香椿芽分别进行自然干燥、不同温度的热风干燥和真空冷冻干燥,测定干燥后太和香椿芽的VC、叶绿素、总黄酮及蛋白质等营养成分含量变化和复水性能,综合评价干燥方式对太和香椿芽品质的影响。结果表明,真空冷冻干燥方式获得的干制品中VC、叶绿素、总黄酮和蛋白质的保留量最高,分别为74.00 mg/100g和14.1,3.50,8.12mg/g,其复水性能和综合评价均优于自然干燥和热风干燥。热风干燥中,当干燥温度为50℃时,干制品综合评价值最高,略低于真空冷冻干燥。综上,真空冷冻干燥获得的干制品综合评价最高,能最大程度保留太和香椿芽的色泽、风味、质地结构和营养成分。在不考虑生产成本的情况下,真空冷冻干燥是最佳干燥方式,50℃的热风干燥次之,自然干燥的综合评价最低。The natural drying,hot air drying at different temperatures and vacuum freeze drying were carried out on the buds of Taihe toon respectively.The changes of nutrient components such as VC,chlorophyll,total flavone and protein and the rehydration performance of Taihe toon buds after drying were determined.The effects of different drying methods on the quality of Taihe toon buds were comprehensively evaluated.In the dry products obtained by vacuum freeze-drying,the retention of VC,chlorophyll,total flavonoids and protein was the highest,which were 74.00 mg/100 g,14.1 mg/g,3.50 mg/g,8.12 mg/g,respectively.The rehydration performance and comprehensive evaluation were better than the natural drying and hot air drying methods.In the hot air drying method,when the drying temperature is 50℃,the comprehensive evaluation value of dry products was the highest,which was slightly lower than vacuum freeze drying.Among the three different drying methods,the comprehensive evaluation of the dried products obtained by vacuum freezedrying was the best,which can retain the color,flavor,texture and nutrients of Taihe toon buds to the greatest extent.Without considering the production cost,vacuum freeze drying is the best drying method,followed by hot air drying at 50℃,and the lowest comprehensive evaluation of natural drying.

关 键 词：香椿芽 自然干燥 热风干燥 真空冷冻干燥 营养成分 综合评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]