摘要
研究了热风干燥、微波干燥、挤压膨化干燥和真空冷冻干燥4种干燥方式对萌动苦荞色泽、多酚含量、总黄酮含量和复水率的影响。结果表明,在真空冷冻干燥条件下,萌动苦荞的麦芽颜色变化最小;热风70℃干燥时复水率最低;不同干燥方法对萌动苦荞中的黄酮含量均有影响,微波高火干燥样品中总黄酮的含量明显高于其他干燥方法。为萌动苦荞的深加工提供理论依据,具有一定的理论和实践价值。
The effects of hot air drying,microwave drying,extrusion drying and vacuum freeze drying on the color,polyphenol content,total flavonoids content and rehydration rate of germinated Tartary buckwheat were studied.The results showed that the color change of malt of germinated Tartary buckwheat was minimal under vacuum freeze drying conditions.The rehydration rate was the lowest when the hot air was dried at 70℃.Different drying methods affected the content of flavonoids in germinated Tartary buckwheat.The content of total flavonoids in microwave high fire drying samples was significantly higher than that in other drying methods.This study could provide theoretical basis for the deep processing of germinated Tartary buckwheat and has certain theoretical and practical value.
作者
夏雨
刘霭莎
凌志洲
巫英晃
张延杰
白永亮
XIA Yu;LIU Aisha;LING Zhizhou;WU Yinghuang;ZHANG Yanjie;BAI Yongliang(Foshan University,Foshan,Guangdong 528000,China;Zhongshan Hongli Health Food Industry Research Institute Co.,Ltd.,Zhongshan,Guangdong 528437,China;Juxiangyuan Health Food(Zhongshan)Co.,Ltd.,Zhongshan,Guangdong 528437,China)
出处
《农产品加工》
2021年第2期36-39,共4页
Farm Products Processing
基金
中山火炬现代产业工程技术研究院创新中心项目(2019CYY01002)
中山市科技计划项目(2018A10025)。
关键词
萌动
苦荞
干燥
黄酮
多酚
germinating
Tartary buckwheat
drying
flavonoids
polyphenols
