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。
[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.
出处
《安徽农业科学》
CAS
2012年第21期11070-11072,11099,共4页
Journal of Anhui Agricultural Sciences
基金
国家自然科学基金项目(30771510)
关键词
香椿
抗坏血酸
多酚
亚硝酸盐
Toona sinensis
Ascorbic acid
Polyphenol
Nitrite
