摘要
金线莲是一种兼具观赏和食用的兰科植物,常被制成功能性食品。为了提高金线莲加工后的品质,本研究以福建金线莲和台湾金线莲为材料,通过试验研究了不同漂烫杀青温度(不杀青、80、85、90、95、100℃)和干燥温度(-54、40、60、80、100℃)对金线莲干燥加工后外观品质和有效成分含量的影响。研究结果表明,不同杀青温度和干燥温度对福建金线莲和台湾金线莲加工前后质量比无显著影响,但会影响金线莲加工后的外观品质。不杀青条件下,最有利于提高福建金线莲和台湾金线莲外观品质的烘干温度分别是60℃和100℃,漂烫杀青处理不会增加福建金线莲和台湾金线莲的总黄酮含量,不杀青处理的总黄酮含量略高于漂烫杀青处理。在不杀青条件下,60℃烘干处理的金线莲总黄酮含量最高;漂烫处理有利于提高福建金线莲和台湾金线莲的多糖含量,90℃漂烫100℃烘干处理的多糖含量最高。试验证明,漂烫杀青和热风烘干均可以提高金线莲的品质,但要根据生产目标和品种精确选择最佳温度。
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.
作者
牟泽毅
王丽丹
韦鸿钰
李蕊
岑彩慧
牟英辉
MU Zeyi;WANG Lidan;WEI Hongyu;LI Rui;CEN Caihui;MU Yinghui(College of Engineering,South China Agricultural University,Guangzhou 510642,China;College of Agriculture,South China Agricultural University,Guangzhou 510642,China;College of Mechanical and Electronic,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《现代农业装备》
2024年第4期84-89,共6页
Modern Agricultural Equipment
基金
广州市科技计划项目(2023B03J1354)。
关键词
金线莲
漂烫杀青
干燥方式
总黄酮含量
多糖含量
Anoectochilus Roxburghii
blanching
drying methos
total flavonoid content
polysaccharide content
