欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2023, Vol. 39 ›› Issue (4): 154-159.doi: 10.11924/j.issn.1000-6850.casb2022-0263

• 食品·营养·检测·安全 • 上一篇    下一篇

美国豆芋干制方法及成分分析

陈露露(), 王慧俐()   

  1. 浙江特殊教育职业学院，杭州 310023
  • 收稿日期:2022-04-07 修回日期:2022-06-16 出版日期:2023-02-05 发布日期:2023-01-31
  • 通讯作者: 王慧俐，女，1969年出生，浙江杭州人，博士研究生，主要研究方向为食品科学、食品加工与安全等。通信地址：310023 浙江省杭州市西湖区留下街道留和路527号，E-mail：wanghl188@126.com。
  • 作者简介:

    陈露露，女，1993年出生，浙江湖州人，硕士研究生，主要研究方向为食品科学、食品加工与安全等。通信地址：310023 浙江省杭州市西湖区留下街道留和路527号，E-mail：。

  • 基金资助:
    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)

Drying Method and Component Analysis of Apios americana

CHEN Lulu(), WANG Huili()   

  1. Zhejiang Vocational College of Special Education, Hangzhou 310023
  • Received:2022-04-07 Revised:2022-06-16 Online:2023-02-05 Published:2023-01-31

RichHTML

2

PDF (PC)

17

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。

关键词: 美国豆芋, 干燥方法, 微波干燥, 维生素C, 黄酮

Abstract:

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 freeze-drying 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.

Key words: Apios americana, drying method, microwave drying, vitamin C, flavonoids