| 美国豆芋干制方法及成分分析 |
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| 引用本文： | 陈露露,王慧俐.美国豆芋干制方法及成分分析[J].中国农学通报,2023,39(4):154-159. |
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| 作者姓名： | 陈露露 王慧俐 |
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| 作者单位： | 浙江特殊教育职业学院，杭州 310023 |
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| 基金项目： | 浙江省教育厅一般课题“基于校企合作健康点心研发——以莫卡乡村山茶花粉面包为例”(Y202147092) |
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| 摘 要： | 为解决美国豆芋干制成粉的问题，以美国豆芋为试验材料，采用冷冻、微波、烘烤、热风、自然晒干、自然阴干等6种干燥方法对豆芋的感官特性和功能性成分变化进行研究。感官评价和功能性成分检测结果表明，最佳的干燥方式为冷冻干燥，可最大程度地减少豆芋功能性成分流失，也最好地保留了豆芋的感官特性，比如色泽和香气等。但冷冻干燥成本高、耗时长，不利于实际生产应用。基于此，微波干燥的总体优势明显，维生素C、黄酮只低于冷冻干燥6 mg/100 g、0.1 g/100 g，但远高于其他干燥手段，且干燥成本低、耗时短。最终选择微波干燥作为豆芋的干制方法。
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| 关 键 词： | 美国豆芋 干燥方法 微波干燥 维生素C 黄酮 |
| 收稿时间： | 2022-04-07 |
Drying Method and Component Analysis of Apios americana |
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| CHEN Lulu,WANG Huili.Drying Method and Component Analysis of Apios americana[J].Chinese Agricultural Science Bulletin,2023,39(4):154-159. |
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| Authors: | CHEN Lulu WANG Huili |
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| Institution: | Zhejiang Vocational College of Special Education, Hangzhou 310023 |
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| Abstract: | To solve the problem of making powder from dried Apios americana, the sensory characteristics and functional components of A. americana were studied by freeze-drying, microwave drying, baking, hot air drying, natural sun drying and natural shade drying. Through sensory evaluation and detection result analysis of functional components, it was found that the best drying method was freeze-drying, which could minimize the loss of functional components and retain the sensory characteristics, such as color and aroma. But freeze-drying had high cost and was time-consuming, which was not conducive to practical production and application. Based on this, microwave drying had obvious overall advantages, the content of vitamin C and flavonoids were only lower than those of freeze-drying by 6 mg/100 g and 0.1 g/100 g respectively, but far higher than those of other drying methods, and the drying cost was low and the drying time was short. Therefore, microwave drying is selected as the drying method of A. americana. |
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| Keywords: | Apios americana drying method microwave drying vitamin C flavonoids |
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