摘要
通过研究低温速冻、热风烘箱干燥、真空冷冻干燥以及糖渍4种不同处理方式对玫瑰鲜花香气成分、黄酮以及颜色的影响,确定热风烘箱干燥是最适宜的原料处理方式,最佳的工艺参数为:干燥温度60℃,干燥时间8.5h。在该条件下,玫瑰花的风味、颜色变化最小,黄酮含量最高。
The aroma composition, flavonoids and color of rose flower affected by low temperature quickly freezing, hot air drying, vacuum freeze-drying and sugaring were studied. The results showed that hot air drying is the most appropriate way to deal with the raw materials and the optimum technology parameters were as follows： drying for 8.5h at 60℃. Under these conditions, the change of the rose color and flavor was smallest, with the highest content of flavonoids.
出处
《中国酿造》
CAS
2012年第2期161-165,共5页
China Brewing
关键词
食用玫瑰
香气
处理工艺
edible rose
aroma
processing technology
