遵义天麻保鲜及加工品质评价
Evaluation of Preservation and Processing Quality of Zunyi Gastrodia Elata
蒋纬 1何鸿 1卢远兴 1周鹏 1蔡万霖 1罗仕良1
作者信息
- 1. 遵义医药高等专科学校,贵州 遵义 563006
- 折叠
摘要
探讨遵义天麻的最佳保鲜方法,以有效降低加工过程中对天麻品质的影响.考察淀粉涂膜、双乙酸钠浸泡、土壤保鲜等方法对天麻贮藏过程中天麻素含量、对羟基苯甲醇含量、失重率、硬度及色度的影响;考察粉碎温度、粒径、方式等加工过程中的关键因素对天麻粉品质的影响.结果显示,土壤保鲜对遵义天麻的保鲜效果最好,恒温干燥后再进行低温粉碎可以较好地保持天麻粉的品质.
Abstract
This paper discusses the best preservation method of gastrodia elata in Zunyi,in order to reduce the effect of processing on the quality of gastrodia elata.The effects of starch coating,sodium diacetate soaking and soil preservation on gastrodin content,p-hydroxybenzyl alcohol content,weight loss rate,hardness and color during storage of gastrodia elata were investigated.The influence of the key factors such as grinding temperature,particle size and method on the quality of gastrodia elata powder was investigated.The results showed that soil preservation had the best effect on the preservation of gastrodia elata in Zunyi,and the quality of gastrodia elata powder could be better maintained by drying at constant temperature and then grinding at low temperature.
关键词
鲜天麻/天麻粉/保鲜/加工方法Key words
fresh gastrodia elata/gastrodia elata powder/preservation/processing method引用本文复制引用
出版年
2024
NETL
NSTL
万方数据