不同干燥方式对堇叶碎米荠蔬菜粉品质的影响  

Effects of Different Drying Methods on the Quality of Cardamine Violifohia Powder

作　　者：问小龙 龙澜[2] 殷红清 杨永康[2] 康宇 薛华 从欣 向极钎 WEN Xiaolong;LONG Lan;YIN Hongqing;YANG Yongkang;KANG Yu;XUE Hua;CONG Xin;XIANG Jiqian(Hubei Selenium Industry Technology Research Institute,Enshi 445000,China;Enshi Tujia&Miao Autonomous Prefecture Academy of Agricultural Sciences,Enshi 445000,China;National Quality Supervision and Testing Center for Selenium Products,Enshi 445000,China;Enshi Deyuan Health Technology Development Limited Company,Enshi 445000,China)

机构地区：[1]湖北省富硒产业技术研究院,湖北恩施445000 [2]恩施州农业科学院,湖北恩施445000 [3]国家富硒产品监督检测中心,湖北恩施445000 [4]恩施德源生物科技有限公司,湖北恩施445000

出　　处：《食品科技》2020年第11期56-61,共6页Food Science and Technology

基　　金：湖北省中央引导地方科技发展专项(2018ZYYD001);国家自然科学基金项目(31560579)。

摘　　要：以湖北恩施产的堇叶碎米荠为原料,经过预处理后,分别采用热风干燥、自然晒干和真空冷冻干燥制备成蔬菜粉,研究不同干燥方式对堇叶碎米荠粉的物理性质和营养成分的影响,为堇叶碎米荠蔬菜粉的工业化生产提供理论依据。结果表明:相比热风干燥和自然晒干,经过真空冷冻干燥后的堇叶碎米荠蔬菜粉色泽浓绿、分散性好、能够快速溶解;在营养成分方面,除VB1外,真空冷冻干燥组的蛋白质和Vc营养成分保留得比较好。综合结果表明,真空冷冻干燥制备的堇叶碎米荠蔬菜粉品质要比热风干燥和自然晒干的品质更加。Cardamine violifohia produced in Enshi of Hubei province was used as raw material to prepare vegetable powder by hot air drying,natural sun drying and vacuum freeze drying.In this paper,the effects of different drying methods on the physical properties and nutritional components of Cardamine violifohia were studied,so as to provide theoretical basis for the industrial production of Cardamine violifohia vegetable powder.The results showed that Cardamine violifohia vegetable powder by vacuum freeze drying had a thick green color,good dispersivity and fast solubility in performance than hot air drying and natural sun drying.For nutrients,the protein and Vc in the vacuum freeze drying group were better preserved except for VB1.According to the results,the quality of Cardamine violifohia vegetable powder by vacuum freeze drying is better than hot air drying and natural sun drying.

关 键 词：堇叶碎米荠 干燥方式 物理性质 营养成分 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]