不同干燥方式对洋葱品质的影响  

Effect of Different Drying Methods on the Quality of Onion

作　　者：杜谦 刘玉洁 李京亚[1] 詹青卫 刘冰晶 徐宏程 王彩虹 DU Qian;LIU Yujie;LI Jingya;ZHAN Qingwei;LIU Bingjing;XU Hongcheng;WANG Caihong(Anhui Product Ouality Supervision&Inspection Research Institute,Hefei,Anhui 230051,China;School of Tea&Food Science and Technology,Anhui Agricultural University,Hefei,Anhui 230036,China;College of Information Engineering,Fuyang Normal University,Fuyang,Anhui 236041,China)

机构地区：[1]安徽省产品质量监督检验研究院,安徽合肥230051 [2]安徽农业大学茶与食品科技学院,安徽合肥230036 [3]阜阳师范大学信息工程学院,安徽阜阳236041

出　　处：《农产品加工》2025年第5期11-14,共4页Farm Products Processing

基　　金：阜阳师范大学信息工程学院自然科学研究(一般)项目(FXG2020ZY02);安徽省大学生创新训练项目(S20211361901)。

摘　　要：探究了不同温度下热风干燥和真空冷冻干燥对鲜切洋葱品质的影响,将干燥完全的洋葱片粉碎并测定不同干燥处理后的洋葱粉末加工性质和活性成分含量。结果表明,90℃热风干燥后洋葱粉的总酚含量和总糖含量最高,分别为2.05 mg/g和20.95 mg/g,多酚氧化酶含量最低。与其他干燥条件相比,70℃热风干燥后的洋葱粉复水性最高,且呈现出亮丽的粉紫色;冷冻干燥处理洋葱粉溶解度最高,为日后洋葱深加工方式的选择及其应用提供理论依据。This research explored the effects of hot air drying at different temperatures and vacuum freeze-drying on the quality of fresh cut onion slices.Fully dried onion slices were crushed and the processing properties(water activity,solubility,rehydration,chromatic aberration value)and active component content(polyphenol oxidase,total phenol,and total sugar content)of onion powder after different drying treatments were measured.The results showed that the onion powder dried by hot air at 90℃had the highest total phenol content and total sugar content,2.05 mg/g and 20.95 mg/g,respectively,and it had the lowest content of polyphenol oxidase.Compared with other drying conditions,onion powder dried by hot air at 70℃had the highest rehydration ability and presented a bright pink purple color.The solubility of onion powder treated by freeze-drying was the highest.This study provided a theoretical basis for the selection and application of onion deep processing methods in the future.

关 键 词：洋葱 干燥条件 加工性质 成分变化 热风干燥 真空冷冻干燥 

分 类 号：S633.2[农业科学—蔬菜学]