两种干燥方式对苦竹笋粉营养成分的影响

Effects of Two Drying Methods on Nutrient Components of Bitter Bamboo Shoot Powder

以苦竹笋为原料,采用真空冷冻干燥技术和传统热风干燥技术生产苦竹笋粉,并比较两种生产工艺的苦竹笋粉的营养成分,旨在为苦竹笋下游产业的发展提供思路。结果显示:真空冷冻干燥处理苦竹笋粉的总酚(2.86%)、总黄酮(1.44%)和Vc(321.34mg)含量均高于热风干燥处理,粗蛋白、粗纤维、粗脂肪、总糖、灰分含量两者无明显差异;真空冷冻干燥处理的苦竹笋粉中人体必需氨基酸(8.92 g/100 g)的总含量高于热风干燥,占氨基酸总量的39.16%,但儿童必需氨基酸总含量略低于热风干燥;真空冷冻干燥的苦笋粉中各呈味氨基酸及其总量均高于热风干燥;真空冷冻干燥和热风干燥处理的苦笋粉中钾(52890、52260 mg/kg)、钙(930.8、1080 mg/kg)、锌(83.51、89.45 mg/kg)含量均比较高,真空冷冻干燥竹笋粉中钠、铬元素的含量低于热风干燥竹笋粉。可见,真空冷冻干燥处理的苦竹笋粉在营养成分的保持上表现出一定的优势。

The vacuum freeze-drying technology and traditional hot-air drying technology were used to produce bitter bamboo shoot powder,and the nutritive components of bitter bamboo shoot powder were compared in order to provide ideas for the development of the bitter bamboo shoot downstream industry.The results showed that the contents of total phenols(2.86%),total flavonoids(1.44%)and Vc(321.34mg)in bitter bamboo shoot powder by vacuum freeze-drying were higher than those by hot-air drying,while the contents of crude protein,crude fiber,crude fat,total sugar and ash were not significantly different by two drying technologies.The total content of essential amino acids(8.92 g/100g)by vacuum freeze-drying was higher than that by hot-air drying,accounting for 39.16%of total amino acids,but the total content of essential amino acids for children was slightly lower than that by hot-air drying.The contents of flavor amino acids by vacuum freeze-drying were higher than those by hot-air drying.The contents of potassium(52890,52260 mg/kg),calcium(930.8,1080 mg/kg)and zinc(83.51,89.45 mg/kg)both by vacuum freeze-drying and hot-air drying treatments were higher.The contents of sodium and chromium by vacuum freeze-drying was lower than those in hot-air drying.It can be seen that the bitter bamboo shoot powder treated by vacuum freeze-drying technology showed certain advantages in the maintenance of nutrients.