Study on the Quality of Anoectochilus Roxburghii as Affected by Different Blanching Temperature and Drying Methods
Anoectochilus roxburghii,a type of orchid plant,is both ornamental and edible,and is frequently processed into functional foods.To enhance the post-processing quality of Anoectochilus roxburghii,this research utilized both Fujian and Taiwan Anoectochilus roxburghii as materials.It investigated the impacts of various blanching temperatures(no blanching,80℃,85℃,90℃,95℃,and 100℃ )and drying temperatures(-54℃,40℃,60℃,80℃,and 100℃ )on the appearance quality and effective component content of the processed Anoectochilus roxburghii.The results indicate that varying blanching and drying temperatures did not significantly affect the mass ratio of Fujian and Taiwan Anoectochilus roxburghii before and after processing.However,the appearance quality of the processed Anoectochilus roxburghii was enhanced.Specifically,under no blanching conditions,the optimal drying temperatures for Fujian and Taiwan Anoectochilus roxburghii were 60℃ and 100℃,respectively.Blanching did not increase the total flavonoid content of either variety,though the unblanched samples had a slightly higher total flavonoid content than the blanched ones.Among the drying temperatures,60℃ yielded the highest total flavonoid content for the unblanched samples.Blanching treatments were beneficial for enhancing the polysaccharide content in both Fujian and Taiwan Anoectochilus roxburghii,with the 90℃ blanched and 100℃ dried samples showing the highest polysaccharide content.In conclusion,different blanching temperatures have varying impacts on different production indicators of Anoectochilus roxburghii.The optimal blanching temperature should be selected based on the specific production requirements.For drying,achieving good appearance quality and high effective component content,the optimal choice is the drying temperature that yields the best results for production.
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