干燥方式对救心菜品质的影响

doi:10.3969/j.issn.1004-1524.2018.06.23

浙江农业学报 ›› 2018, Vol. 30 ›› Issue (6): 1050-1055.DOI: 10.3969/j.issn.1004-1524.2018.06.23

干燥方式对救心菜品质的影响

杨莹^{1, 2}, 韩延超², 郜海燕^{2, *}, 陈杭君², 吴伟杰², 邓尚贵^{1, *}

1.浙江海洋大学食品与医药学院,浙江舟山 316000;
2.浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2017-12-11 出版日期:2018-06-20 发布日期:2018-07-02
通讯作者: 郜海燕,E-mail:spsghy@163.com;邓尚贵,E-mail: dengshanggui@163.com
作者简介:杨莹(1993—),女,江西九江人,硕士研究生,研究方向为食品加工与安全。E-mail: m18857085990@163.com
基金资助:
国家自然科学基金(31701659); 浙江省重点研发项目(2017C02021)

Effects of drying methods on quality of Sedum aizoon

YANG Ying^{1, 2}, HAN Yanchao², GAO Haiyan^{2, *}, CHEN Hangjun², WU Weijie², DENG Shanggui^{1, *}

1. College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China;
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Postpartum Fruit Processing, Ministry of Agriculture and Rural Affairs, Zhejiang Provincial Key Laboratory of Fresh and Processed Fruits and Vegetables, China Light Industry Preservation and Processing of Fruits and Vegetables, Hangzhou 310021, China

Received:2017-12-11 Online:2018-06-20 Published:2018-07-02

摘要/Abstract

摘要： 采用热风干燥、真空干燥、真空冷冻干燥方式处理救心菜,测定救心菜粉色泽与维生素C(V_C)、总酚、叶绿素、蛋白质、总黄酮及齐墩果酸含量,研究不同干燥方式对救心菜粉营养及功能成分的影响。结果表明,真空冷冻干燥制得的救心菜粉色泽,Vc、总酚、叶绿素、蛋白质、总黄酮、齐墩果酸含量均显著(P<0.05)优于其他干燥方式。热风干燥制得的救心菜粉蛋白质、齐墩果酸含量显著(P<0.05)高于真空干燥。综合考虑救心菜粉的营养品质及功能价值,真空冷冻干燥方式效果较好。

关键词: 蔬菜, 果蔬加工, 干制

Abstract: In the present study, three drying methods, i.e. hot air, vacuum, vacuum freezing, were applied to deal with Sedum aizoon. The color, and contents of vitamin C (V_C), total phenols, chlorophyll, protein, total flavonoids and oleanolic acid of the processed Sedum aizoon powder were determined to explore the effects of different drying methods on nutrition and functional components. It was shown that color, and the contents of Vc, total phenols, chlorophyll, protein, total flavonoids and oleanolic acid in the produced powder by vacuum freeze were significantly (P<0.05) superior than those in other products. Contents of protein and oleanolic acid in the powder produced by hot air were significantly (P<0.05) higher than those produced by vacuum. Based on the nutritional quality and functional value of Sedum aizoon powder, it was suggested that vacuum freeze was the optimal drying method.

Key words: vegetable, fruit and vegetable processing, dry-cure

中图分类号:

S63
TS205

杨莹, 韩延超, 郜海燕, 陈杭君, 吴伟杰, 邓尚贵. 干燥方式对救心菜品质的影响[J]. 浙江农业学报, 2018, 30(6): 1050-1055.

YANG Ying, HAN Yanchao, GAO Haiyan, CHEN Hangjun, WU Weijie, DENG Shanggui. Effects of drying methods on quality of Sedum aizoon[J]. , 2018, 30(6): 1050-1055.

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干燥方式对救心菜品质的影响

Effects of drying methods on quality of Sedum aizoon

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