[1]朱蕴兰,陈宏伟,陈安徽,等.不同干燥方式对芦笋营养与品质特性的影响[J].北方园艺,2018,42(01):129-134.[doi:10.11937/bfyy.20171059]
　ZHU Yunlan,CHEN Hongwei,CHEN Anhui,et al.Effects of Different Drying Methods on Nutrition and Physical Properties of Asparagus officinalis[J].Northern Horticulture,2018,42(01):129-134.[doi:10.11937/bfyy.20171059]
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不同干燥方式对芦笋营养与品质特性的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第42卷 期数: 2018年01 页码: 129-134 栏目: 出版日期: 2018-01-10
Title:
Effects of Different Drying Methods on Nutrition and Physical Properties of Asparagus officinalis
作者:
朱蕴兰; 陈宏伟; 陈安徽; 邵颖; 张城; 陈巧林
徐州工程学院 食品（生物）工程学院，江苏省食品生物加工工程技术研究中心，江苏省食品资源开发与质量安全重点建设实验室，江苏 徐州 221111
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
关键词:
芦笋; 真空冷冻干燥; 微波冷冻干燥
Keywords:
Asparagus officinalis; vacuum freeze drying; microwave freeze-drying
DOI:
10.11937/bfyy.20171059
文献标志码:
A
摘要:
以芦笋为试材，利用真空冷冻干燥和微波处理与真空冷冻联合干燥的方法，比较了干燥后芦笋中维生素C、粗蛋白质、总糖等营养成分，冻干时间、复水性、微观结构、微生物数量等指标。结果表明:真空冷冻干燥后芦笋的维生素C、粗蛋白质、总糖含量相对于新鲜芦笋的保存率分别为63.86%、80.49%和81.68%；微波处理与真空冷冻联合干燥后的芦笋维生素C、粗蛋白质、总糖含量的保存率分别为59.66%、75.20%和75.57%。真空冷冻干燥和微波处理与真空冷冻联合干燥芦笋的冻干时间和复水比分别为12.5、8.0 h和5.3、4.9。真空冷冻干燥和微波处理与真空冷冻联合干燥脱水的芦笋组织结构均保持良好，没有明显的破坏变形现象，二者无明显差别。真空冷冻干燥芦笋的细菌杀菌率为92.7%，霉菌杀菌率为83.5%，微波真空联合冷冻干燥的细菌杀菌率为96.8%，霉菌杀菌率为97.8%。关键词：芦笋；真空冷冻干燥；微波冷冻干燥
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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备注/Memo

第一作者简介：朱蕴兰（1968-)，女，硕士，副教授，研究方向为微生物与食品加工。E-mail:zhuyl@xzit.edu.cn.

责任作者：陈宏伟（1963-)，男，博士，教授，硕士生导师，研究方向为微生物资源的开发与利用。E-mail:chenhw@xzit.edu.cn.
基金项目：2015年江苏省政策引导类专项资金（苏北科技专项）资助项目（BN2015002）。
收稿日期：2017-07-14

更新日期/Last Update: 2018-01-12