Effects of Different Drying Methods on Nutrition and Physical Properties of Asparagus officinalis

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effects of Different Drying Methods on Nutrition and Physical Properties of Asparagus officinalis

Author(s):: ZHU Yunlan; CHEN Hongwei; CHEN Anhui; SHAO Ying; ZHANG Cheng; CHEN Qiaolin; College of Food and Biology Engineering,Xuzhou University of Technology/Research Center of Food and Biology Process Engineering Technology/Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe,Xuzhou,Jiangsu 221111

Keywords:: Asparagus officinalis; vacuum freeze drying; microwave freeze-drying

Abstract:: Asparagus officinalis was used as material,was compared microwave and vacuum freeze drying and vacuum freeze drying of A. officinalis in count of vitamin C，rough protein，total sugar，freeze drying time，rehydration performance,microstructure and the number of microbes etc.The results showed that after vacuum freeze drying of vitamin C content of the sample with respect to the preservation of fresh asparagus was 63.86%,the rough protein content retention rate 80.49%,total sugar retention rate 81.68%;after microwave and vaccum freez drying treatment of A.officinalis in the content of vitamin C,rough protein,total sugar was 59.66%,75.20% and 75.57%,respectively.The drying time and rehydration ratio of A.officinalis in vacuum freeze drying and microwave treatment combined with vacuum freeze drying was 12.5,8.0 hours and 5.3,4.9,respectively.Vacuum freeze drying and microwave and vacuum freeze drying of asparagus kept good tissue structure,there was no obvious damage or deformation and no significant difference.The sterilization rate of bacteria and fungus of vacuum freeze drying asparagus were 92.7% and 83.5%.The sterilization rate of bacteria and fungus of microwave vacuum freeze drying asparagus were 96.8% and 97.8%.

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Last Update: 2018-01-12