首页|预处理方式对荠菜干燥特性和品质的影响

预处理方式对荠菜干燥特性和品质的影响

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为提高荠菜干燥品质,以新鲜荠菜为原料,采用切段、压扁和切段+压扁预处理方式,探究其对荠菜干燥特性和品质的影响.结果表明:切段预处理荠菜的VC含量、总酚和总还原力显著高于其他处理组(P<0.05);压扁预处理荠菜的膨胀力、持水力和总黄酮含量显著高于其他处理组(P<0.05);切段+压扁预处理荠菜的干燥速率、可溶性蛋白和还原糖显著高于其他处理组(P<0.05).综合比较发现,切段处理和压扁处理作为荠菜预处理的推荐方式,该研究结果为拓宽荠菜应用场景及相关产业发展提供理论支撑.
The Influence of Pre-treatment Methods on the Quality of Shepherd's Purse Hot Air Drying
To improve the drying quality of shepherd's purse,fresh shepherd's purse was used as the raw material and subjected to segmenting,flattening,and segmenting+flattening treatments to explore their effects on the drying characteristics and quality of shepherd's purse.The results indicated that the VC content,total phenolic and total reducing power of the segmented shepherd's purse were significantly higher than those of other treatment groups(P<0.05);the swelling power,water retention capacity and total flavonoid content of the flattened shepherd's purse were significantly higher than those of other treatment groups(P<0.05);the drying rate,soluble protein,and reducing sugar content of the segmented+flattened shepherd's purse were signif-icantly higher than those of other treatment groups(P<0.05).Upon comprehensive comparison,segmenting and flattening treatments were recommended as the preferred pre-treatment methods for shepherd's purse.This research provides theoretical support for expanding the application scenarios of shepherd's purse and develo-ping related industries.

Shepherd's purseHot air dryingPre-treatmentQuality

乔勤勤、安婉营、马静然、张乐乐、刘艳红

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阜阳理工学院生物与食品工程学院,安徽阜阳 236115

阜阳师范大学信息工程学院,安徽阜阳 236041

荠菜 热风干燥 预处理 品质

2024

鞍山师范学院学报
鞍山师范学院

鞍山师范学院学报

影响因子:0.321
ISSN:1008-2441
年,卷(期):2024.26(6)