摘要
采用热风、蒸后热风、红外、微波、真空冷冻5种干燥方式对山东博山富硒金银花进行干燥,并比较不同干燥方式对金银花感官品质、溶出物量、营养成分、活性成分和硒含量的影响。结果表明,在感官品质方面,真空冷冻干燥和蒸后热风干燥金银花无明显卷缩,色泽保持好,热风和红外干燥感官品质差;在营养成分方面,真空冷冻干燥明显高于其他干燥方式,其次是蒸后热风干燥;在活性成分方面,微波干燥技术最优,其次是真空冷冻干燥和蒸后热风干燥;在硒含量(以干重计)方面,真空冷冻干燥样品硒含量最高为0.25μg/g;其次是蒸后热风后干燥和红外干燥,分别为0.19、0.18μg/g,微波干燥和烘干所得样品硒含量最低,均为0.17μg/g。
Five different drying methods including hot air drying, hot air drying with steaming treatment, far infrared drying, microwave drying and freeze drying were adopted for selenium-enriched Flos Lonicerace drying, then the products＇ sensory quality and content of extractable matter, nutritional ingredient, active ingredients and selenium was compared. The results showed that products dried by freeze drying and hot air drying with steaming treatment showed better appearance in color and texture, while hot air drying and far infrared drying showed poorer appearance. The nutritional ingredient content of Flos Lonicerace processed by freezing drying was significantly higher than other methods, followed by the hot air drying after steaming. In terms of active ingredients, the microwave drying technology kept the highest content, followed by vacuum freeze drying and hot air drying with steaming pretreatment. The selenium contents（in dry base） was 0.25 μg/g as dried by freeze drying, next were hot air drying with steaming treatment and far infrared drying, which were 0.19 μg/g and 0.18 μg/g respectively, 0.17 μg/g as dried by both microwave drying and hot air drying.
出处
《食品科技》
CAS
北大核心
2016年第1期59-63,共5页
Food Science and Technology
基金
国家公益性行业(农业)科研专项经费项目(201303106)
关键词
富硒金银花
干燥方式
品质特性
selenium-enriched Flos Lonicerace
drying methods
quality characteristics
