| 干制和热烫加工对香椿品质的影响 |
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| 引用本文： | 赵明烨,戴蕴青,苏春元,陈敏.干制和热烫加工对香椿品质的影响[J].安徽农业科学,2012,40(21):11070-11072,11099. |
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| 作者姓名： | 赵明烨 戴蕴青 苏春元 陈敏 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,1000083 |
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| 摘 要： | 目的]探寻更加合理的香椿加工方法。方法]对香椿进行热风烘干、冷冻干燥和热烫处理,测定加工处理前后样品的总抗坏血酸、总酚和亚硝酸盐含量的变化情况,对不同加工方式对香椿品质的影响进行综合评价。结果]干制与热烫均对香椿中的抗坏血酸、多酚、亚硝酸盐含量产生一定的影响。其中,真空冷冻干燥及短时间的热烫对抗坏血酸含量影响较小,长时间热烫及热风烘干对抗坏血酸含量影响相对较大;烘干、冻干、热烫5 min以上,香椿多酚的损失率均达60%以上,较短时间的热烫对总酚含量影响相对较小;热风烘干和热烫可使香椿中亚硝酸盐含量大幅度降低,真空冷冻干燥反而使亚硝酸盐含量提高,使香椿的食用安全性下降。结论]短时间热烫是较为合理的香椿加工方式,可有效降低香椿中亚硝酸盐含量并保留其营养物质。
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| 关 键 词： | 香椿 抗坏血酸 多酚 亚硝酸盐 |
Effects of Drying and Blanching on the Quality of Toona Sinensis |
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| Institution: | ZHAO Ming-ye et al(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083) |
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| Abstract: | Objective] To explore the best Toona sinensis processing technology.Method] The Toona sinensis was treated by hot wind drying,freeze drying and blanching,and the contents of ascorbic acid,total phenolics and nitrite were determined respectively before and after the treatment to be a standard to evaluate the influence of different processing methods on the quality of Toona sinensis.Result] Both drying and blanching produced certain impact on the contents of all three components,among which the content of ascorbic acid was slightly influenced by vacuum freeze drying and short-time blanching,but greatly affected by long-time blanching and hot wind drying;the loss rate of phenolics was above 60% when the hot wind drying,freeze drying and blanching lasted for more than 5 min,white it experienced little change under short-time blanching;hot wind drying and blanching may greatly reduce the content of nitrite,however,the vacuum freezing drying even improved the content,which would produce adverse impact on food safety.Conclusion] Short-time blanching is the best method to process Toona sinensis,it can effectively reduce its content of nitrite and retain the nutrients. |
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| Keywords: | Toona sinensis Ascorbic acid Polyphenol Nitrite |
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