摘要
湖南安化的野葛资源丰富,质量虽好,但利用不足,优质资源浪费严重。通过单因素和正交试验,确定最佳护色剂,最佳的护色时间、护色温度以及蒸煮时间。安化野葛切片-热风干燥最佳工艺条件为:抗坏血酸0.35%,柠檬酸0.35%,偏重亚硫酸钠0.2%;护色时间45 min;蒸煮时间24 min;烘干温度55℃。安化产野葛全粉的葛根总黄酮含量达到7 989.61 mg/kg,高于文献报道的数据。安化产野葛全粉营养丰富,品质好,具有广阔的开发利用前景。
Anhua county of Hunan Province is rich in pueraria resources, superior quality, but the use ratio is low, the phenomenon of waste is serious. With single fator and orthogonal experiment, ascentain best color protecting agent, best protecting time/temperature and cooking time. The best technology of making slice-hot air drying will be identified as： 0.35 % ascorbic acid, 0.35 % citric acid and 0.2 % sodium metabisulphite;protecting color time 45 min, cooking time 24 min, drying temperature 55 ℃.The content of kudzu root flavanone in Anhua Pueraria mirifica was reach to 7 989.61 mg/kg , higher than the data reported in literatures. Anhua Pueraria mirifica had rich nutrition and good quality, it had a broad prospect of development and utilization.
出处
《食品研究与开发》
CAS
北大核心
2015年第1期62-67,共6页
Food Research and Development
基金
省重点学科建设项目资助
中南林业科技大学"十二五"专业综合改革试点项目资助
关键词
野葛
总色差
碘蓝值
营养全粉
pueraria mirifica
total difference of color
iodine blue value
full nutrition powder
