不同干燥过程与切片厚度对天麻品质的影响

Effects of Different Drying Processes and Slice Thickness on the Quality of Gastrodia elata

为研究不同干燥过程与切片厚度对天麻品质的影响,将经过挑选、清洗、沥水、蒸制后切成6种厚度(2,4,6,8,10,12 mm),设30,45,60℃恒温连续干燥组和变温干燥组(35℃→55℃)4组,分别处理等量的6种天麻切片,测定水分、霉菌、细菌数量、粗脂肪、粗蛋白、天麻多糖含量,探究不同切片厚度的最佳干燥过程。结果表明,2,4 mm厚的天麻最佳干燥处理是在35℃恒温干燥12 h后室温放置12 h再在40℃恒温干燥1.5 h和4 h,此时天麻多糖含量最高分别为142.6 g/kg和234.7 g/kg,粗脂肪含量为9.9 g/kg和9.5 g/kg,粗蛋白含量为14.5 g/kg和14.1 g/kg,水分和微生物含量也最少;6,8 mm厚的天麻恒温60℃干燥是最佳的干燥处理,此时天麻多糖含量最高分别为241.1 g/kg和214.0 g/kg,细菌和霉菌数量也最少;10,12 mm厚的天麻最佳干燥处理方式是进行35℃→55℃的变温干燥,此时天麻多糖含量最高分别为249.0 g/kg和167.5 g/kg,霉菌数量相对较少。

The purpose of this experiment was to study the effects of different drying process and slice thickness on the quality of Gastrodia elata.Gastrodia elata was selected,cleaned,drained and steamed and cut into 6 thicknesses(2,4,6,8,10,12 mm).The slices were divided into four groups:30,45,60℃continuous drying group and variable temperature drying group(35℃→55℃).The contents of moisture,mold,bacteria,crude fat,crude protein and Gastrodia elata polysaccharides were determined to explore the best drying process of different slice thickness.The results showed that the best drying treatment of Gastrodia elata with the thickness of 2 mm and 4 mm was kept at 35℃for 12 h and then dried at 40℃for 12 h and 4 h,respectively.The highest polysaccharide content was 142.6 g/kg and 234.7 g/kg,the crude fat content was 9.9 g/kg and 9.5 g/kg,the crude protein content was 14.5 g/kg and 14.1 g/kg,and the moisture and microbial contents were the lowest 6 mm and 8 mm thick Gastrodia elata were dried at 60℃,the highest content of polysaccharides was 241.1 g/kg and 214.0 g/kg,and the number of bacteria and mold was the least.The best drying method for Gastrodia elata with thickness of 10 mm and 12 mm was variable temperature drying at 35℃and 55℃,and the highest content of polysaccharides was 249.0 g/kg and 167.5 g/kg,respectively,and the number of molds was relatively less.