• EI
  • Scopus
  • 中国科技期刊卓越行动计划项目资助期刊
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国精品科技期刊
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国科技核心期刊CSTPCD
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020
金永学, 文爱华, 范郁冰, 郑淘, 曾艺琼, 郑慧, 杨勇. 蒸汽烫漂结合真空微波干燥工艺对龙牙百合粉品质的影响[J]. 华体会体育, 2021, 42(6): 144-150. DOI: 10.13386/j.issn1002-0306.2020060029
引用本文: 金永学, 文爱华, 范郁冰, 郑淘, 曾艺琼, 郑慧, 杨勇. 蒸汽烫漂结合真空微波干燥工艺对龙牙百合粉品质的影响[J]. 华体会体育, 2021, 42(6): 144-150. DOI: 10.13386/j.issn1002-0306.2020060029
JIN Yongxue, WEN Aihua, FAN Yubing, ZHENG Tao, ZENG Yiqiong, ZHENG Hui, YANG Yong. Effect of Steam Blanching Combined with Vacuum Microwave Drying on the Quality of Lilium brownii var. Viridulum Powder[J]. Science and Technology of Food Industry, 2021, 42(6): 144-150. DOI: 10.13386/j.issn1002-0306.2020060029
Citation: JIN Yongxue, WEN Aihua, FAN Yubing, ZHENG Tao, ZENG Yiqiong, ZHENG Hui, YANG Yong. Effect of Steam Blanching Combined with Vacuum Microwave Drying on the Quality of Lilium brownii var. Viridulum Powder[J]. Science and Technology of Food Industry, 2021, 42(6): 144-150. DOI: 10.13386/j.issn1002-0306.2020060029

蒸汽烫漂结合真空微波干燥工艺对龙牙百合粉品质的影响

Effect of Steam Blanching Combined with Vacuum Microwave Drying on the Quality of Lilium brownii var. Viridulum Powder

  • 摘要: 为拓展药食同源植物资源龙牙百合的应用,研究高品质龙牙百合粉的制备方法,本实验拟考察不同的护色工艺和干燥工艺组合对龙牙百合粉产品质量的影响。以新鲜龙牙百合为原料,分别考察护色工艺(蒸汽烫漂和热水烫漂)和干燥工艺(常压热风干燥和真空微波干燥)的不同组合对龙牙百合粉感官品质、化学质量指标及抗氧化能力等功能品质的影响。结果表明,与传统工艺(热水烫漂结合常压热风干燥)比较,蒸汽烫漂结合真空微波干燥的工艺组合使龙牙百合粉产品总多糖、总黄酮和总多酚含量分别提高了24%、19%和37%。采用真空微波干燥制备的百合粉其体外抗氧化能力均强于热风干燥产品,其中蒸汽烫漂结合真空微波干燥工艺组合制备的百合粉体外抗氧化能力最强,其总还原能力、DPPH·和·OH清除能力的IC50分别为17.24、12.00和10.21 mg/mL,显著低于传统工艺产品的IC50值42.38、18.77和16.56 mg/mL。蒸汽烫漂结合真空微波干燥工艺组合制备的龙牙百合粉产品综合品质明显优于其他考察的工艺组合,可作为高品质百合粉的工艺选项之一。

     

    Abstract: In order to expand the application of medicinal and edible plant resources of Lilium brownii and develop high-quality Lilium brownii powder, the effect of several different color protection and drying process combinations on the quality of Lilium brownii powder was studied. The effects of color protection processes(steam blanching and hot water blanching) and drying processes(atmospheric hot wind drying and vacuum microwave drying) on the sensory quality, chemical quality and antioxidant capacity of fresh Lilium brownii were investigated. The results showed that compared with the traditional process(hot water blanching combined with hot wind drying), the combination of steam blanching and vacuum microwave drying increased the contents of total polysaccharides, flavonoids and polyphenols by 24%, 19% and 37%, respectively. And the antioxidant capacity of Lilium brownii powder prepared by vacuum microwave drying was stronger than that by hot wind drying. The antioxidant capacity of Lilium brownii powder prepared by steam blanching combined with vacuum microwave drying was the strongest. The IC50 of total reduction capacity and DPPH·and ·OH removal capacity(17.24, 12.00 and 10.21 mg/mL) were significantly lower than traditional process(42.38, 18.77 and 16.56 mg/mL). The comprehensive quality of Lilium brownii powder prepared by steam blanching combined with vacuum microwave drying process was obviously better than other process combinations, so it could be used as one of the process options for high-quality Lilium brownii powder.

     

/

返回文章
返回