Effects of drying methods on quality of Sedum aizoon

doi:10.3969/j.issn.1004-1524.2018.06.23

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

• Food Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

S63
TS205

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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