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干燥方式对水竹笋营养成分的影响 被引量:1

Effects of drying methods on the nutritional components of Phyllostachys heteroclada shoots
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摘要 为了筛选水竹笋的最佳干燥方式,采用真空冷冻干燥、自然晾晒及热风干燥3种不同干燥方式对水竹笋进行干燥处理,探讨不同干燥方式对水竹笋营养成分和氨基酸含量的影响,并采用氨基酸比值系数法评价其营养价值。结果表明,不同干燥方式下水竹笋氨基酸比值系数分(Score of ratio coefficient of amino acid,SRC)在60%左右。真空冷冻干燥、热风干燥的第一限制氨基酸为亮氨酸,自然晾晒的第一限制氨基酸为异亮氨酸。真空冷冻干燥下水竹笋蛋白质、脂肪、还原糖和粗纤维含量显著高于其他2种干燥方式。真空冷冻干燥和热风干燥下水竹笋磷、钾、镁、铁、锰及铜含量差异均不显著,但均显著高于自然晾晒。真空冷冻干燥下水竹笋的氨基酸总量、必需氨基酸总量高于其他2种干燥方式。综合比较,真空冷冻干燥是水竹笋较理想的干燥方式。 In order to select the best drying method of Phyllostachys heteroclada shoots,the effects of three different drying methods including the Vacuum freeze-drying,natural drying and hot air drying on the nutrients and the quality of amino acid of P.heteroclada shoots were studied.And the nutritional value was evaluated by using the score of ratio coefficient of amino acid(SRC).The results showed that the P.heteroclada shoots with different drying methods have rich nutritional value.The SRC of the P.heteroclada shoots under different drying methods is about 60%.According to the FAO/WHO reference pattern,the first limiting amino acid of vacuum freeze-drying and hot air drying is leucine,while the first limiting amino acid of natural drying is isoleucine.The contents of protein,fat,reducing sugar and crude fiber in vacuum freeze-drying of the P.heteroclada shoots were higher than those in the other two drying methods.There was no significant difference in phosphorus,potassium,magnesium,iron,manganese and copper content between vacuum freeze-dried and hot air-dried P.heteroclada shoots,but significantly higher than those of the P.heteroclada shoots by natural a drying.The total amino acids and essential amino acids of the P.heteroclada shoots in vacuum freeze-drying were higher than those of the other two drying methods.In conclusion,vacuum freeze-drying is a relatively ideal drying method for the P.heteroclada shoots.
作者 汤涤洛 陈学玲 涂修亮 王少华 丁坤明 何建军 TANG Diluo;CHEN Xueling;TU Xiuliang;WANG Shaohua;DING Kunming;HE Jianjun(Xianning Academy of Agricultural Sciences,Xianning 437100,Hubei,China;Institute of Agricultural Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,Hubei,China)
出处 《中国瓜菜》 CAS 北大核心 2022年第11期60-65,共6页 China Cucurbits And Vegetables
基金 湖北省农业科技创新项目(2020-620-000-001-25) 咸宁市研究与开发重点项目(2020NKYF07)。
关键词 水竹笋 干燥方式 营养成分 氨基酸含量 Phyllostachys heteroclada shoots Drying methods Nutrient Amino acid contents
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