干燥方式对黄花菜粉营养、色泽及氨基酸含量的影响

Effects of Drying Methods on the Nutrition, Color and Amino Acid Content of Daylily Powder

以黄花菜加工过程中副产物——开花、断折、破损的黄花菜为原料制备黄花菜粉。采用4种干燥方式(自然干燥、热风干燥、真空冷冻干燥、喷雾干燥)制备并进行微细化处理,得到不同干燥方式加工的黄花菜粉,测定其营养、色泽、呈味物质等指标。对相应指标进行变异系数法加权分配,综合评分,以确定更优的干燥方式。最后将4种干燥方式进行聚类分析,结果表明,通过4种干燥方式处理的黄花菜粉的营养指标与色泽均有显著变化:热风干燥黄花菜粉的总蛋白、总糖与维生素C的保留更为完整,喷雾干燥黄花菜粉的色泽对其未来作为食品添加剂更为有利,自然干燥黄花菜粉的氨基酸含量及呈味氨基酸含量较高。干燥方式综合评价结果是自然干燥>真空冷冻干燥>热风干燥>喷雾干燥。自然干燥其受环境天气等方面的影响较大。真空冷冻干燥设备成本高,耗时、耗能。综合耗能及品质等多方面考虑,热风干燥是较为合适的黄花菜粉加工方式。

Daylily powder was prepared from the by-products in the processing of daylily, flowered, broken, and damaged daylily powder, which was prepared and refined by four drying methods(natural drying, hot air drying, vacuum freeze drying, spray drying) to obtain daylily powder processed by different drying methods. Determination its nutrition,color and taste substances and other indicators. And carried out the weighted distribution of the coefficient of variation method to the corresponding indicators and made a comprehensive score to determine a more superior drying method. Finally, the four drying methods were clustered and analyzed. The results showed that the nutrient index and color of daylily powder treated with four different drying methods had significant changes. Hot-air drying had more complete retention of total protein, total sugar and vitamin C. The color of spray drying was good for future use as food additives were more beneficial, and the contents of naturally dried amino acids and flavored amino acids were higher. The comprehensive evaluation result of the drying method was natural drying >vacuum freeze drying >hot air drying >spray drying.Natural drying is greatly affected by environmental weather and other aspects. Vacuum freeze-drying equipment is costly,time-consuming and energy-consuming. Considering many aspects such as energy consumption and quality, hot air drying is a more suitable processing method for day lily powder.