摘要
以黄花菜为研究对象,进行了冻干、烘干、晒干、烤干等4种干制处理,比较分析不同处理方式下产品的色泽、褐变度、叶绿素a、叶绿素b、类胡萝卜素等指标。结果显示:冻干处理方式下的黄花菜制品色泽最好,产品色泽和品质最高,其L^(*)值(亮度)最大,为82.01;b^(*)值(黄色度)最大,为36.59;a^(*)值(红色度)最小,为4.80;褐变度最低,为0.16 AU/g;叶绿素a的质量分数最高,为62.80 mg/g;叶绿素b的质量分数最高,为111.65 mg/g。
Hemerocallis citrina was sued as the research object with four drying methods,including freeze-drying,drying,sun drying,and oven drying.The color,browning degree,chlorophyll a,chlorophyll b,and carotenoids of the products with different drying methods were measured and compared.The results showed that the Hemerocallis citrina treated with freeze-drying had the best color and quality,with the highest L^(*)value and b^(*)value 82.01 and 36.59 respectively.The minimum value of a^(*)was 4.80.The browning degree is the lowest,at 0.16 AU/g.The highest content of chlorophyll a was 62.80 mg/g.The highest content of chlorophyll b was 111.65 mg/g.This study provides reference and data for the future drying of Hemerocallis citrina.
作者
马建荣
宋海峰
Ma Jianrong;Song Haifeng(Yinchuan University of Energy,Yinchuan 750105,Ningxia Hui Autonomous Region,China)
出处
《农业技术与装备》
2024年第8期150-153,共4页
Agricultural Technology & Equipment
关键词
黄花菜
干制方式
色泽
Hemerocallis citrina
drying method
colour and lustre
