美国豆芋干制方法及成分分析  

Drying Method and Component Analysis of Apios americana

作　　者：陈露露 王慧俐 CHEN Lulu;WANG Huili(Zhejiang Vocational College of Special Education,Hangzhou 310023)

机构地区：[1]浙江特殊教育职业学院,杭州310023

出　　处：《中国农学通报》2023年第4期154-159,共6页Chinese Agricultural Science Bulletin

基　　金：浙江省教育厅一般课题“基于校企合作健康点心研发——以莫卡乡村山茶花粉面包为例”(Y202147092)。

摘　　要：为解决美国豆芋干制成粉的问题,以美国豆芋为试验材料,采用冷冻、微波、烘烤、热风、自然晒干、自然阴干等6种干燥方法对豆芋的感官特性和功能性成分变化进行研究。感官评价和功能性成分检测结果表明,最佳的干燥方式为冷冻干燥,可最大程度地减少豆芋功能性成分流失,也最好地保留了豆芋的感官特性,比如色泽和香气等。但冷冻干燥成本高、耗时长,不利于实际生产应用。基于此,微波干燥的总体优势明显,维生素C、黄酮只低于冷冻干燥6 mg/100 g、0.1 g/100 g,但远高于其他干燥手段,且干燥成本低、耗时短。最终选择微波干燥作为豆芋的干制方法。To solve the problem of making powder from dried Apios americana,the sensory characteristics and functional components of A.americana were studied by freeze-drying,microwave drying,baking,hot air drying,natural sun drying and natural shade drying.Through sensory evaluation and detection result analysis of functional components,it was found that the best drying method was freeze-drying,which could minimize the loss of functional components and retain the sensory characteristics,such as color and aroma.But freezedrying had high cost and was time-consuming,which was not conducive to practical production and application.Based on this,microwave drying had obvious overall advantages,the content of vitamin C and flavonoids were only lower than those of freeze-drying by 6 mg/100 g and 0.1 g/100 g respectively,but far higher than those of other drying methods,and the drying cost was low and the drying time was short.Therefore,microwave drying is selected as the drying method of A.americana.

关 键 词：美国豆芋 干燥方法 微波干燥 维生素C 黄酮 

分 类 号：S-3[农业科学]