食用玫瑰清洗及热风干燥后的理化特性研究  

Study on the Physicochemical Properties of Edible Roses after Washing and Hot Air Drying

作　　者：张文香 李国良 李明[1] 邓智涵 ZHANG Wenxiang;LI Guoliang;LI Ming;DENG Zhihan(School of energy and Environment Science,Yunnan Normal University,Kunming 650500,China;School of Physics and Electronic Information,Yunnan Normal University,Kunming 650500,China)

机构地区：[1]云南师范大学能源与环境科学学院,云南昆明650500 [2]云南师范大学物理与电子信息学院,云南昆明650500

出　　处：《云南师范大学学报（自然科学版）》2024年第4期1-5,共5页Journal of Yunnan Normal University:Natural Sciences Edition

基　　金：国家自然科学基金资助项目(51966019).

摘　　要：采用纯净水、臭氧水和果蔬清洗剂对食用玫瑰进行干燥前的清洗预处理,探究清洗对食用玫瑰理化特性及洗后热风干燥的影响.结果表明:果蔬清洗剂清洗后玫瑰总色差和褐变系数分别减小了30.82%和12.52%,与纯净水和臭氧水清洗相比获得的食用玫瑰外观品质最佳;与纯净水清洗相比,臭氧水和果蔬清洗剂清洗后热风干燥的最大速率分别提升19.23%~39.23%和27.59%~38.38%,复水能力提高了3.32%~5.69%和0.57%~2.46%,营养成分保留量增加.In this study,pure water,ozone water,and fruit and vegetable detergent were used to wash roses before drying to investigate the effects of washing pretreatment on the physicochemical properties of edible roses after washing and hot air drying.The results showed that:the total color difference and browning coefficient of roses were reduced by 30.82% and 12.52%respectively after washing by fruit and vegetable cleaners,and the edible roses obtained were of the best appearance quality compared with those washed by pure water and ozonated water.The maximal rate of hot-air drying after washing by ozonated water and fruit and vegetable cleaners was enhanced by 19.23%~39.23% and 27.59%~38.38% respectively compared with those washed by pure water,the rehydration capacity increased by 3.32%~5.69% and 0.57%~2.46%,and the retention of nutrients increased.

关 键 词：食用玫瑰 清洗预处理 理化特性 热风干燥 品质 

分 类 号：S214.4[农业科学—农业机械化工程]